Yield: 1 pie


1 pate brise
1/3 cup rice syrup
1 teaspoon molasses
1/3 cup brown sugar
1 teaspoon pure vanilla extract
8 tablespoons butter, cut into 1-inch cubes
1/2 cup heavy cream
2 large eggs, lightly beaten
1 cup pine nuts


For the Crust

Preheat oven to 375F degrees.

Press crust into pan and bake until light golden, pressing any bubbles with back of fork, about 15 minutes.

For the Filling

Heat rice syrup, molasses, sugar, salt and vanilla in a saucepan, then whisk in butter. Boil for 2 minutes, whisking occasionally. Remove from heat and cool 5 minutes.

In a medium bowl, whisk cream and eggs. Whisk 3 tablespoons sugar mixture into cream mixture, then whisk in remaining sugar mixture.

Put pine nuts in pie shell and pour sugar mixture evenly over them. Bake on hot baking sheet until nuts are golden and filling is set, about 50 minutes to 1 hour.  If crust edges begin to brown, loosely cover with foil.

Transfer to a wire rack to cool.

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