Malted Walnut Pie

Nut pies don't appear often in my house. I made pecan pie once and was not wowed. I love nuts as snack but not in a pie. Until today.

I was clearing the cabinets of old stuff and discovered a jar of barley malt syrup leftover from making bagels many years ago. I've never used it as sugar substitute for baked sweets or desserts. The thing is super thick and very verrry sticky. Taking it out of the jar for measuring takes extra effort.

I didn't want to throw the remaining half cup and looked online for ways to use it and malted walnut pie was the most popular suggestion. It seems everybody has baked it already. The recipe has 3 "malt" ingredients: barley malt syrup, malted milk powder, and malt vinegar. Malt overload! I happen to have all three in my pantry. I like the pie because it is not very sweet and the flavors go well together.

Malted Walnut Pie

crust
1 cup fine Graham cracker or digestive biscuit crumbs
1 teaspoon sugar (omit if using digestive biscuits)
pinch of fine sea salt
4 tablespoons melted salted butter

filling
2 large eggs, lightly beaten
2 tablespoons malted milk powder
2 tablespoons malted barley syrup
2 tablespoons golden syrup or Karo brown sugar syrup
2 tablespoons fine raw sugar
½ tablespoon malted vinegar
¼ teaspoon fine sea salt
2 tablespoons melted and cooled unsalted butter
1 cup roasted and cooled walnuts

• Combine crust ingredients and press evenly on bottom and halfway up the sides of 7-inch cast iron pan or pie plate. Bake in a preheated 325°F oven for 20 minutes. Leave on wire rack to cool completely.
• In a medium bowl whisk together filling ingredients, except butter and walnuts, until smooth. Stir in butter and walnuts. Pour evenly into the cooled crust. 

• Bake in preheated 350°F oven for 25 minutes or until top is golden brown. 
• Cool on a wire rack before slicing. Serve slices with a dollop of lightly sweetened whipping cream.