Brown Butter Walnut Pie with Sour Whipped Cream
Browned butter accentuates the flavor of earthy walnuts and a sour cream topping offsets the richness of the filling for a balanced, delectable dessert. Andrew Ingalls
SHARE

Earthy walnuts replace pecans in this version of the classic pie; browned butter accentuates the flavor of the nuts, and a sour cream topping offsets the richness of the filling. This recipe first appeared in our November 2013 issue with the article Miss American Pie.

Yield: serves 8

Ingredients

For the Crust and Filling

  • Flour, for dusting
  • 12 recipe Flaky Butter Pie Dough
  • 13 tbsp. unsalted butter
  • 34 cup light brown sugar
  • 6 large eggs
  • 1 34 cups light corn syrup
  • 1 12 tsp. vanilla extract
  • 1 14 tsp. kosher salt
  • 3 cups whole walnut halves, lightly toasted

For the Sour Cream Topping

  • 13 cup heavy cream
  • 2 tbsp. confectioners’ sugar
  • 1 cup sour cream
  • 12 tsp. vanilla extract

Instructions

  1. Make the crust: Heat oven to 375°. On a lightly floured surface, roll dough into a 12″ round. Fit into a 9″ pie plate. Trim edges and crimp; chill 30 minutes. Using a fork, prick the dough all over. Line dough with parchment paper and fill with pie weights or dried beans; bake 15 minutes. Remove paper and weights; let cool.
  2. Make the filling: Melt butter in a 10″ skillet over medium heat; cook until butter is dark golden brown with dark brown flecks and it gives off a nutty aroma, 20–22 minutes. Remove from heat; let cool. Whisk sugar and eggs in a bowl until pale and fluffy. Stir in browned butter, plus corn syrup, vanilla, and salt until smooth. Fold in walnuts and pour filling over dough; using a rubber spatula, spread into an even layer. Bake until just set in the center, about 40 minutes. Transfer pie to a rack and let cool completely before serving.
  3. Make the topping: Whip heavy cream and sugar in a bowl until stiff peaks form. Fold in sour cream and vanilla. Serve slices of pie with a dollop of sour whipped cream.

MORE TO READ