To top
12 Oct

Malted Walnut Pie


Malted Walnut Pie

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.



Graham Cracker Crust

  • 14 graham crackers (about 8 oz.)
  • 2 tablespoons raw sugar or granulated sugar
  • 1 tablespoon all-purpose flour
  • ½ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Filling And Assembly

  • 2 cups walnuts
  • 4 oz. white chocolate, melted
  • 3 large eggs
  • ¾ cup light corn syrup
  • ⅔ cup (packed) light brown sugar
  • ¼ cup plus 2 Tbsp. barley malt syrup
  • ¼ cup malted milk powder
  • 1 tablespoon malt vinegar
  • ¾ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • ¼ cup (½ stick) unsalted butter
  • Unsweetened whipped cream (for serving; optional)


graham cracker crust

Place a rack in middle of oven and preheat to 325°. Pulse graham crackers in a food processor until very fine crumbs form (you should have about 2 cups). Add raw sugar, flour, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9” pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20–25 minutes. Transfer pie dish to a wire rack and let crust cool.

DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

filling and assembly

Toast walnuts on a rimmed baking sheet (oven should still be at 325°), tossing occasionally, until slightly darker and fragrant, 8–10 minutes; let cool.

Pour white chocolate over cooled crust and, using a small offset spatula or the back of a spoon, spread over bottom and up sides, leaving ¼” border along edge. Let stand until chocolate is set, 20–25 minutes.

Whisk eggs, corn syrup, brown sugar, barley malt syrup, malt powder, vinegar, salt, and vanilla in a medium bowl.

Melt butter in a small saucepan over medium heat. Cook, stirring often, until butter foams, then browns (do not let burn), about 5 minutes. Let cool slightly. Whisk brown butter into egg mixture, then fold in walnuts.

Place pie dish on a rimmed baking sheet and pour in filling. Bake, rotating halfway through, until set (center should not jiggle), 60–70 minutes. Transfer pie dish to a wire rack and let pie cool. Cover and chill at least 2 hours before slicing.

Serve pie topped with whipped cream, if desired.

DO AHEAD: Pie can be made 2 days ahead. Keep chilled.

Recipe by Kierin Baldwin of The Dutch in New York NY
Photograph by Chris Court

Hannah Kim
No Comments

Leave a reply