3 tablespoons butter, plus a bit to prepare the pan
3 tablespoons brown sugar
3 tablespoons white sugar
3 tablespoons bourbon
6 tablespoons corn syrup
1 tablespoon vanilla bean paste
2 egg yolks
2 whole eggs
1 ¼ cups coarsely chopped walnuts, toasted
1 ½ cups walnut halves, toasted
Preheat oven to 375F.
Butter the bottom of a springform pan. Cut a large circle of parchment paper (a little bigger than the size of the pan) and line the bottom of the pan so that the paper sticks out the sides when the ring goes on. Latch the springform pan, wrap a piece of foil around the bottom and place it on a baking sheet. (This way none of the lovely filling can leak out.)
Melt the butter in a small sauté pan and brown until it’s nice and toasty smelling.
In a stand mixer, beat both of the sugars, bourbon and corn syrup for 5 minutes. Add the warm browned butter and vanilla bean paste to the mixer and blend for 3 more minutes. Add the eggs and the egg yolks and blend for another 2 minutes.
Spread the chopped walnuts in an even layer on the bottom of the pan. Place the walnut halves in a pretty pattern over the chopped walnuts. Pour the filling over the nuts and bake for about 1 hour or until the nuts are a nice caramel color and the filling has set.
Cool for 30 minutes and remove from pan. Cut into wedges to serve.
This recipe hails from Tristan, a Hipcooks Portland teacher who is now a full-time Mom.
I love pecan pie. I prefer walnuts to pecans, and I love pie without the crust. Thus, the Walnut Wedge was born! This a great dessert that isn’t too sweet and it’s gluten-free. It can be made a day or two in advance. Leftovers are great for breakfast with a cup of milky coffee – since it’s not too sweet, why not?