Grizzly Bear Pie
This honey and walnut pie is a wry twist on the usual pecan pie: its deliciously sweet filling is offset by a finishing sprinkle of flaked salt.
Yield: makes one 9-inch pie
- 1 lightly prebaked 9-inch pie shell
- 6 oz. (about 1 1/2 cups) walnuts
- 1⁄2 cup white sugar
- 2⁄3 cup honey
- 3⁄4 tsp. salt
- 8 oz. (2 sticks) unsalted butter
- 1 tsp. vanilla
- 1⁄2 cup heavy cream
- 1 whole egg plus 1 yolk
- Pinch flaked sea salt, like Maldon
- Preheat oven to 350°. Lightly toast the walnuts on a cookie sheet or in a dry skillet over medium low heat. When the walnuts have cooled, break them up a bit using your hands, and scatter them in the bottom of the prebaked pie shell.
- Make the honey filling: In a heavy-bottomed saucepan, combine sugar, honey, and salt and stir until blended. Add the butter and cook, stirring, over medium-low heat, until the butter has melted and the mixture comes just to a boil.
- Remove mixture from heat and transfer to a medium bowl. Whisk in vanilla, and allow mixture to cool for about 20 minutes or to room temperature.
- Once the honey mixture has cooled, whisk in the cream. Add the egg and yolk and whisk again until well combined. Pour the filling over the walnuts, taking care not to over-fill the shell (you may have more honey filling than you need; reserve it for another use.)
- Bake pie for 40–50 minutes or until filling is set but still jiggles slightly, and the pie crust edge is deep golden brown. The pie will continue to set as it cools. Sprinkle the cooled pie with Maldon or other flaked sea salt, if you wish.