WALNUT WHISKEY PIE:
Thanks to Paola and Bruno of the (late) Sunflower Restaurant for this awesome recipe. If you like whiskey you'll love how its peaty flavour infuses this pie, which is a funky remake of pecan pie, using buckwheat flour in the crust and walnuts instead of pecans:
Preheat oven to 350 degrees. Blend flours, sugar and melted butter and press into springform pan. Bake 10-15 minutes at 325 degrees F. Cool. (While your oven is still hot, lightly toast walnuts on a cookie sheet for 5 minutes at the same temperature to bring out their flavour.)
In large bowl beat eggs until smooth, then add sugar and whip again. Blend in melted butter, then the corn (or maple) syrup, followed by the whiskey and the flour. Stir until smooth. Put the walnuts in the pie shell and pour filling over the walnuts (they will rise to the top). Bake at 350 degrees for 35-45 minutes. The filling will puff up a bit and should fall/settle once it cools. Serve chilled or at room temperature with whipped cream.
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