Instead of Pecan Pie, Brown Butter Walnut Pie

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.

SERVES 8

INGREDIENTS
FOR THE CRUST AND FILLING
Flour, for dusting
½ recipe Flaky Butter Pie Dough (see recipe below)
13 tbsp. unsalted butter
¾ cup light brown sugar
6 large eggs
1¾ cups light corn syrup
1½ tsp. vanilla extract
1¼ tsp. kosher salt
3 cups whole walnut halves, lightly toasted

FOR THE TOPPING
⅓ cup heavy cream
2 tbsp. confectioners' sugar
1 cup sour cream
½ tsp. vanilla extract

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INSTRUCTIONS
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.

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.

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.

RELATED RECIPE: Maple Brûlée Pumpkin Pie »

Flaky Butter Pie Dough
This lightly sweetened buttery pie dough makes an incomparably flaky crust for all types of fruit, nut, and custard pies.
MAKES ENOUGH FOR 2 CRUSTS

INGREDIENTS
2¼ cups flour
1 tbsp. sugar
1 tsp. salt
12 tbsp. unsalted butter, cubed and chilled
6 tbsp. ice-cold water

INSTRUCTIONS
Whisk flour, sugar, and salt in a bowl. Using a dough blender, two forks, or your fingers, cut butter into flour mixture, forming pea-size crumbles. Add water; work dough until smooth but with visible flecks of butter. (Alternatively, pulse ingredients in a food processor.) Divide dough in half and flatten into disks. Wrap disks in plastic wrap; chill 1 hour before using.

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