A walnut and honey custard filling is baked over a flaky crust in this grizzly bear pie. Being a close cousin to pecan pie makes me an instant fan.
Walnuts and honey are two of my favorite things in the entire world. Never a day goes by when I don’t reach for a handful of nuts or infuse my tea with honey. I love the flavor honey imparts to baked goods and this pie is no different.
The filling tastes mildly of honey with the texture of soft, spoonable caramel. It’s made of eggs, heavy cream and lots of butter that bubbles as it bakes and sets up as it cools. It’s rich, dense and quite sweet.
The super sweetness of the filling finds balance in the savory meatiness of the nuts. They become instant friends.
The original recipe from Vinegar Hill House, a Brooklyn restaurant, calls for toasting the walnuts, a step I skipped. I like walnuts just the way they are. Feel free to toast them first if you like.
Move over pecan pie! There’s a new kid in town.
I like him better.