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.
The main thing:
Other stuff:
Made by Véronique
Published at 2017-10-20, this recipe is for 12 people and takes 1 hour.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 16-02-2021
View the original recipe via:
https://ohmydish.com/recipe/walnut-pie
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!
