You know I have a bit of a pie mania. And a walnut craze. And a bit of a maple fixation. And while baking a sticky toffee pudding, the buttery caramel I discovered now has a way of entering my recipes somehow.
They say there is no such thing as too much of a good thing. So a rainy gloomy day found me wondering what would happen if i found a lazy way of getting the lot together! Am glad to say that hauling my lazy butt of the bed payed off with glorious results. The crust here is buttery and crisp and the filling is a unique nutty coffee blend that is rich, sweet and fudgy and has a gratifying crunch to it. If anything, my one grouse is that this dish maybe a tad too sweet. (Or maybe that’s my excuse for lacing it with unsweetened fresh cream.)
On the weekend I made this, I found myself pretending it was mealtime about five times a day to have a reason for desert. And then a girl needs snack breaks too. And rewards for enduring the dentist. And incentive for yoga. That this (rapidly expanding) girl had almost all of it on her own over two days with unstweetened fresh cream is just incidental of course….
Please try this recipe. You may find yourself a victim of supernatural coincidences too… It will be worth it
Coffee Walnut Pie
Here’s the link for the Pasta Frolla recipe you will need.
- Pasta Frolla- 1 recipe
- Butter - ⅓cup
- Sugar - 1½cup (I substituted ½ cup with maple syrup)
- Cream - 3 T
- Coffee powder - 2t
- Water - 3T
- Vanilla ½ t
- Eggs - 2
- Chopped Walnuts - 1cup
- Preheat the oven to 180c
- Roll out the tart dough and line a medium size tart pan with it.
- Boil the first six ingredients till thick. Let cool.
- Beat in eggs
- Add the chopped walnuts
- Pour the filling into the prepared pan.
- Bake for about 50 minutes till the pie is golden, bubbling and set on the middle. Serve with cream.