Brown Butter Walnut Pie with Sour Whipped Cream
Earthy walnuts replace pecans in this version of the classic pie, while a sour cream topping offsets the richness of the filling.
Yield: serves 8
For the Crust and Filling
- Flour, for dusting
- 1⁄2 recipe Flaky Butter Pie Dough
- 13 tbsp. unsalted butter
- 3⁄4 cup light brown sugar
- 6 large eggs
- 1 3⁄4 cups light corn syrup
- 1 1⁄2 tsp. vanilla extract
- 1 1⁄4 tsp. kosher salt
- 3 cups whole walnut halves, lightly toasted
For the Sour Cream Topping
- 1⁄3 cup heavy cream
- 2 tbsp. confectioners' sugar
- 1 cup sour cream
- 1⁄2 tsp. vanilla extract
- 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.
- 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.
- 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.