- 1 cup all-purpose flour
- 1/4 teaspoon fine salt
- 5 tablespoons cold, unsalted butter, cut into small pieces
- 3-4 Tbsp. ice water
- 4 eggs
- 3/4 cup packed light brown sugar
- 3/4 cup dark corn syrup
- 4 tablespoons unsalted butter, melted
- 1 tablespoon bourbon, optional
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 3/4 cups shelled walnuts, coarsely chopped (5.5 oz.)
- 1 cup heavy cream
- 3 tablespoons honey
- calories 610
- fat 39 g
- satfat 17 g
- protein 8 g
- carbohydrate 63 g
- fiber 1 g
- cholesterol 184 mg
- sodium 238 mg
How to Make It
Make crust: Pulse flour, salt and butter in a food processor until mixture resembles coarse meal. Add water, 1 Tbsp. at a time; pulse just until soft and crumbly. Shape into a disk, wrap in plastic and refrigerate for at least 1 hour or overnight.
Roll dough into an 11-inch circle. Fit into a 9-inch pie plate. Crimp edge. Refrigerate.
Make filling: Preheat oven to 375°F. Whisk together eggs and brown sugar. Add corn syrup, butter, bourbon, vanilla and salt; whisk until smooth. Stir in walnuts; pour into pie shell.
Bake until filling is puffed and crust is lightly browned, 35 to 40 minutes. Cool. (Pie can be made one day ahead and kept refrigerated. Bring to room temperature before serving.)
Make whipped cream: Whip cream and honey with an electric mixer on medium-high until stiff peaks begin to form.