A very fluffy walnut pie, with a batter without butter or milk! Extra delicious with Noilly Prat, or use port instead. Ready within an hour.
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PRe-HEAT the oven to 210 degrees Celsius or 410 degrees Fahrenheit and COAT the pie dish with butter. DIVIDE the walnuts over the oven tray and roast them in the oven for about 10 minutes.
Let the walnuts cool off and set the oven temperature to 170 degrees Celsius or 340 degrees Fahrenheit.
BEAT the egg yolks along with 200 grams of sugar until you've reached a pale and fluffy mixture. With an electric mixer this will take about 5 minutes.
Roughly CHOP the walnuts and STIR them along with Noilly Prat and a tablespoon of flour into the fluffy egg yolks. DEGREASE a bowl and whisk of your standmixer with a few drops of lemon juice and BEAT the egg whites until you've reached stiff peaks.
Carefully FOLD the egg whites into the walnut mixture to keep the batter as fluffy as possible. POUR the batter into the pie dish and BAKE for about 35 minutes, depending on your oven.
Let the pie cool off completely, it can 'crumble' a bit. Enjoy!
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