Whiskey Walnut Pie
Made by Brittany Medina of Todd Jurich’s Bistro
Available at Todd Jurich’s Bistro
photo by Joshua Fitzwater
Yield: 4 (9 in. pies)
Eggs 16 oz. (10 eggs)
Brown sugar 10 oz.
Unsalted butter, melted 8 oz.
Vanilla extract 1T
Salt 1 t
Maple syrup 16 fl. oz.
Light corn syrup 16 fl. oz.
Whiskey, Jack Daniels 1 oz.
Walnuts, chopped 22 oz.
Pie shells, unbaked 4 shells
1. In a mixer fitted with the whisk attachment mix together the eggs, brown sugar and melted butter. Add the vanilla salt. Whisk in the maple syrup and corn syrup until well combined.
2. Evenly distribute the walnuts among the pie shells. Pour the mixture evenly over the walnuts in each pie shell.
3. Bake at 325F degrees until the center of the pies are no longer liquid, approximately 35 to 40 minutes.
Todd Jurich’s Bistro is located at 150 W Main St, Norfolk
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