I love a good pecan pie and if you do too, here’s a good one to try. This walnut pie is a fun take on the old fave but what makes it even more amazing is the addition of malted milk!
Malted milk takes me way, way back and I’m a sucker for cup of Ovaltine before bedtime. If you’re feeling nostalgic but not prepared for making a pie, try out this chocolate Ovaltine loaf.
Make sure to spend the time toasting the walnuts. They are the main event here so make them sing!
Malted Milk Walnut Pie
- 1 sheet puff pastry, thawed
- 2 cups walnut halves, toasted
- 3 eggs
- 3/4 cup corn syrup
- 2/3 cup brown sugar
- 1/4 cup barley, malt or maple syrup
- 1/4 cup malted milk powder
- 1 Tbsp malt or apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 4 Tbsp butter
- Whipped cream or vanilla ice cream for serving, optional
Preheat oven to 375°F. Roll out the puff pastry to fit a 9-inch pie plate and trim the edges. Place a piece of parchment onto the pastry and fill with baking weights or rice. Bake for 20 minutes. Remove the parchment and the weights and continue baking for another 5-10 minutes or until the pastry is golden brown. Reduce the oven temperature to 325°F.
In a small saucepan over medium heat, brown the butter but do not let it burn. It will foam and smell very nutty. Remove from heat.
In a separate bowl, combine the eggs, corn syrup, brown sugar, malt syrup, malt powder, vinegar, salt and vanilla. Incorporate the slightly cooled browned butter and fold in the walnuts. Pour the filling into the pastry shell and place the pie onto a rimmed baking tray. Bake the pie on the lowest rack for 60-70 minutes until set. This seems like a long time but you will need that long to set the interior of the pie even if a top crust forms. Cover the pie with foil if it begins to brown too quickly.
Chill to at least room temperature before slicing and serving. Serve with lots of ice cream.