Espresso Walnut Pie
Inspired by the southern Ã¢Â€Â˜Derby PieÃ‚Â®,Ã¢Â€Â™ this sinfully rich dessert is luxurious with dark flavors of chocolate, coffee, and caramel. TSTE®Ã‚Â® Espresso Sugar adds a hint of coffee, while TSTE®Ã‚Â® Salted Caramel Sugar adds a toffee crunch to the topping. TSTE®Ã‚Â® Spiced Cocoa Mix infuses the buttery graham cracker crust with a touch of heat!
¼ cup Espresso Sugar
2 tsp. Madagascar Pure Vanilla Extract
½ tsp. Himalayan Fine Mineral Salt
2 Tbsp. Salted Caramel Sugar
¾ cup butter, melted and divided
1 ½ cup chopped walnuts
4 oz. chocolate covered espresso beans, crushed
1 cup dark corn syrup
¼ cup bourbon
½ cup firmly packed brown sugar
2 tsp. cornmeal
TOAST walnuts at 375°F, on a cookie sheet 8-10 mins. until golden. Bake pie crust at 375°F for 10 mins. Spread nuts and espresso beans on bottom of cooling pie crust. TURN oven down to 325°F.
HEAT corn syrup, Espresso Sugar, bourbon, and brown sugar in large saucepan. Boil 1 min, stirring constantly.
WHISK eggs, Madagascar Pure Vanilla Extract, remaining melted butter, cornmeal, and Himalayan Fine Mineral Salt. Stir hot mixture until combined. Pour into pie crust. Sprinkle with Salted Caramel Sugar.
BAKE at 325°F for 45 mins. (until center temp reaches 200°F). Cool.
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