Walnut Pie (Malted)

Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.

Graham Cracker Crust:
14 graham crackers (about 8 oz)
2 Tbsp. raw sugar or granulated sugar
1 Tbsp. all-purpose flour, unbleached
½ tsp. kosher salt
8 Tbsp. (1 stick) unsalted butter, melted, slightly cooled

Filling and Assembly:
2 cups walnuts
4 oz white chocolate, melted
3 large eggs
¾ cup light corn syrup
⅔ cup light brown sugar, packed
¼ cup + 2 Tbsp. barley malt syrup
¼ cup malted milk powder
1 Tbsp. malt vinegar
¾ tsp. kosher salt
½ tsp. pure vanilla extract
¼ cup (½ stick) unsalted butter

To Serve:
unsweetened whipped cream (optional)

Place a rack in middle of oven and preheat to 325°F (165°C/140°C fan, Gas Mark 3).

For the Graham Cracker Crust:
Pulse graham crackers in a food processor until very fine crumbs form (you should have about 2 cups). Add raw sugar, flour, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.

Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20-25 minutes. Transfer pie dish to a wire rack and let crust cool.

Make Ahead: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

Filling and Assembly:
Toast walnuts on a rimmed baking sheet (oven should still be at 325°F (165°C/140°C fan, Gas Mark 3)), tossing occasionally, until slightly darker and fragrant, 8-10 minutes; let cool.

Pour white chocolate over cooled crust and, using a small offset spatula or the back of a spoon, spread over bottom and up sides, leaving ¼" border along edge. Let stand until chocolate is set, 20-25 minutes.

Whisk eggs, corn syrup, brown sugar, barley malt syrup, malt powder, vinegar, salt, and vanilla in a medium bowl.

Melt butter in a small saucepan over medium heat. Cook, stirring often, until butter foams, then browns (do not let burn), about 5 minutes. Let cool slightly. Whisk brown butter into egg mixture, then fold in walnuts.

Place pie dish on a rimmed baking sheet and pour in filling. Bake, rotating halfway through, until set (center should not jiggle), 60-70 minutes. Transfer pie dish to a wire rack and let pie cool. Cover and chill at least 2 hours before slicing.

Serve pie topped with whipped cream, if desired.

Make Ahead: Pie can be made 2 days ahead. Keep chilled.

Makes 8 servings.