Not because I don’t like pecan pie.
And not because I don’t like corn syrup.
Because I totally do.
Just for the challenge, variety’s sake, and because my boyfriend does not like corn syrup. (What a weirdo…. just kidding!)
I must say, this is a wonderful alternative. It’s slightly less sweet and…. um… gel-like (you how sometimes pecan pie can get a little too much like jelly inside?) but still packs that delicious and perfect-for-the-season nut taste. Enjoy this with a little scoop of ice cream on top, if you really want to do it up, that is.
Black Walnut Pie, filling recipe originally seen here.
For the crust you’ll need: 1 1/4 cups flour, 1 teaspoon sugar, 1/4 teaspoon salt, 1/2 cup (one stick) of cold butter, 2-4 tablespoons cold water.
If you have a food processor (lucky you! that’s the #1 thing on my Christmas list this year) place all the ingredients except the water in the processor and pulse until fine and grainy. Add water and pulse until a dough ball forms. You can do this with your (clean) hands if you don’t have a food processor. Once you have a dough ball form a small disk, cover in plastic wrap and refrigerate for an hour or two.
Roll out dough into a large circle and place in a well-greased standard size pie pan. Crimp the edges (mine turned out extremely… um… rustic looking) and use a fork to poke a few holes in the bottom. Cover the inside with parchment paper and fill with pie weights, dry beans, or dry rice (the poor man’s pie weights) and bake at 375 F for 10 minutes.
For the filling you’ll need: 3 eggs, 1 cup packed dark brown sugar, 1/2 cup oats, 1/2 cup chopped and toasted walnuts, 1/2 cup evaporated milk, 1/2 cup pure maple syrup, 1/4 cup (half a stick) melted butter, 1 teaspoon vanilla extract and a pinch of salt.
Stir all the filling ingredients together until just combined. Pour into partially baked pie shell and continue to cook at 350 F for 30-35 minutes.