Pecan pie doesn’t have anything on these beautiful local walnuts. Orange zest adds a whiff of fresh flavor, but if you want to cut the sweetness, you could spread melted bittersweet chocolate on the bottom of the crust.
What You Get
Brown rice syrup
Par-baked pie crust (see note below)
What You’ll Need
Pure vanilla extract (optional)
Makes 8 servings
Active Time: 15 minutes
Total Time: 65 minutes
Preheat the oven to 350°F.
In a small bowl, microwave ¼ cup butter until melted, 30 seconds. Set aside and let cool. In a separate bowl, whisk together 2 large eggs, ½ cup firmly packed brown sugar, ½ cup brown rice syrup, and 1 teaspoon vanilla extract, if using. Stir in the cooled, melted butter. Grate the zest from ½ orange over the bowl, add ¼ teaspoon salt, and stir well to combine.
Place the crust on a baking sheet. Spread 2 cups walnut pieces into the bottom of the crust. Pour the filling over the nuts. Transfer to the oven and bake until the filling is set and the nuts are browned and fragrant, 35 to 40 minutes. Let cool.
Cut the pie into wedges and serve.
Note: The par-baked pie crust will arrive frozen for freshness. Keep it in the freezer.
Contains: milk, eggs, tree nuts, wheat.