Brown Butter Walnut Pie with Sour Whipped Cream

Name: Brown Butter Walnut Pie with Sour Whipped Cream
Total time: PT0D0H0M
Yield: serves 8
Ingredients: 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; 1 ⁄ 3 cup heavy cream; 2 tbsp. confectioners' sugar; 1 cup sour cream; 1 ⁄ 2 tsp. vanilla extract

Serves
serves 8

ANDREW INGALLS

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.

Ingredients

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

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Instructions

Step 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.

Step 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.

Step 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.

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.