Walnut Caramel Pie with Shortbread Crust
A pecan pie twist using walnuts, with a buttery shortbread crust and rich caramel filling. The pie is dense and cuts cleanly once cooled.
- Time
- 1 h 15 min
- Serving
- 681 kcal
- Ingredients
- ≈ $1.03
- Protein
- 10 g
Ingredients
- 1 Wheat flour 40 g
- 2 Butterpack 180 g ≈ $1.58 35 g
- 3 Walnutspack 150 g ≈ $4.00 25 g
- 4 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 5 Sugar 15 g
- 6 Honey 10 g
- 7 Vanilla sugar 2 g
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, 20 g cold butter2, salt, and 1–2 tablespoons cold water until a dough forms quickly.
Press the dough evenly into a pie dish and chill for 10 minutes.
Preheat oven to 350°F (180°C). Prick the crust all over with a fork and bake for 10 minutes to firm it up.
Melt the remaining butter2 with sugar and honey, simmering for 2 minutes until smooth caramel forms.
Let the caramel cool slightly, then stir in the egg and vanilla sugar.
Arrange the walnuts3 over the crust, then pour the caramel mixture on top.
Bake for 35–40 minutes until the edges are set and the center jiggles slightly.
Cool completely for at least 30 minutes before slicing.
Tips
- Why it works
- Chill the dough for 10 minutes so it does not spread in the oven and forms an even layer. Cold butter and water keep it from going soft while you knead.
- Substitutions
- Swap the walnuts for pine nuts (23 g) or hazelnuts (20 g), the taste will be less sweet. Use powdered sugar (10 g) instead of honey, but the caramel will be less soft.
- Common mistakes
- If the center of the pie does not wobble when you take it out and stays soft, it is underbaked. Take it out only when the edges are firm and the center is slightly jiggly.
- Storing and reheating
- Keep for 3 days in the fridge, and warm in the microwave for 20 seconds with a damp napkin. Do not freeze, the nuts will turn soft.
- Serve with
- Serve with unsweetened tea or black coffee in the morning, when you need a quick energizing snack.
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