Malted Walnut Pie

a delicious alternative to pecan pie
A delicious alternative to pecan pie
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For graham cracker crust:
14 (about 8 oz) Graham crackers
2 tbsp Granulated sugar or raw sugar
1 tbsp All-purpose flour
½ tsp Kosher Salt
8 tbsp (1 stick) Unsalted butter melted, slightly cooled
For filling:
2 cups Walnuts
4 oz White chocolate melted
3 Large eggs
¾ cup Corn syrup light
⅔ cup Brown sugar packed, light
¼ cup plus 2 tbsp Barley malt syrup
¼ cup Malted milk powder
1 tbsp Malt vinegar
¾ tsp Kosher Salt
½ tsp Vanilla extract
¼ cup (½ stick) Unsalted butter
For serving:
Whipped cream unsweetened, optional

Nutritional information

  • For graham cracker crust:

  • For filling:

  • For serving:

Malted Walnut Pie


This delicious Malted Walnut Pie is one of my favorite Thanksgiving pie recipes. It is a delicious take on pecan pie that has a graham cracker crust and it should be top of your list of pie recipes for Thanksgiving.

To make this pie, start by making and baking a graham cracker crust. Toast walnuts and leave to cool. Pour white chocolate over the crust and leave to set. Make the filling by whisking eggs, corn syrup, brown sugar, barley malt syrup, malt powder, vinegar, salt, and vanilla in a medium bowl. Fold in brown butter and the toasted walnuts. Transfer the filling to the crust and bake in the oven. Serve chilled, topped with whipped cream.

To make the Malted Walnut Pie, you will need the following ingredients:

Ingridiens for Malted Walnut Pie

Steps to make Malted Walnut Pie


Heat oven


Preheat the oven to 325 °F and place a rack in the middle of the oven.


Make crust


Place graham crackers in a food processor and pulse until you have about 2 cups of fine crumbs. Add 2 tablespoons of raw sugar, 1 tablespoon of flour, and ½ a teaspoon of salt. Pulse to combine. Add 8 tablespoons of butter and continue to pulse until the mixture is the consistency of wet sand.


Place crust in pie dish and bake


Transfer the crust to a 9-inch pie dish. Press down firmly on the bottom and up the sides of the dish. Place the pie dish in the oven and bake for about 20–25 minutes until dry and set. Rotate the crust halfway through. Remove from the oven and transfer to a wire rack to cool.


Toast walnuts


Place walnuts on a rimmed baking sheet and toast for 8-10 minutes until dark and fragrant. Leave to cool.


Pour chocolate onto crust


Pour 4 ounces of melted white chocolate over the cooled crust. Spread the chocolate over the bottom and up the sides using a spatula or the back of a spoon. Leave ¼-inch border along the edge and set to one side for 20–25 minutes until the chocolate has set.


Make filling


Whisk 3 eggs with ¾ cup of corn syrup, ⅔ cup of brown sugar, ¼ cup plus 2 tablespoons of barley malt syrup, ¼ cup of malt powder, 1 tablespoon of vinegar, ¾ teaspoon of salt, and ½ a teaspoon of vanilla in a medium bowl.


Add brown butter and walnuts


Melt ¼ cup of butter in a small saucepan over medium heat. Cook, while stirring until the butter foams and then browns. Leave to cool slightly before whisking the brown butter into the egg mixture. Fold in the toasted walnuts.




Place the pie dish on a rimmed baking sheet and pour in filling. Bake in the oven for 60-70 minutes. Rotate the pie halfway through cooking. Remove from the oven and transfer the pie dish to a wire rack. Once cool, cover and chill at least 2 hours before slicing.



Top with whipped cream to serve.

This Malted Walnut Pie is a delicious take on pecan pie this Thanksgiving! Try it soon and come back to leave a comment telling me what you think.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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I'm going try this for Thanksgiving! Thanks for sharing!

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