Tasty treat to serve with ice cream
Caramel Walnut Pie: Serves 6 Crust: 125g flour
cup caster sugar Pinch of salt 90g butter 1 large egg yolk Filling: 50g butter, softened 175g caster sugar 3 eggs 200ml golden syrup 100ml cream 1 tbsp flour 1 tsp vanilla essence 175g shelled fresh walnut halves
To make the crust, place all ingredients in a food processor and blend until mixture forms a soft ball. Press pastry over base of a 20cm fluted pie dish. Refrigerate for 30 minutes.
Fill pastry-lined pie dish with dry rice, peas or beans and bake at 200 degrees Celsius for 10 minutes. Remove the blind bak- ing material and return pie shell to oven for three minutes.
While pastry is cooking prepare the filling.
Beat together butter, sugar and eggs until creamy.
Stir in golden syrup and cream, blending well. Finally, add flour and vanilla essence, stirring until well incorporated.
Arrange walnut halves over base of pastry case and carefully pour filling mixture into crust.
Make a tent of tinfoil over pie and bake in oven at 180C for 30 minutes.
Reduce temperature to 160C, take off tinfoil tent and cook for a further 15 minutes.
Serve cold with ice cream or creme fraiche.
CARAMEL WALNUT PIE: Top with a dollop of whipped cream.