Salty Nocino Walnut Pie {Gluten-Free}

bojongourmet.com

Betsy Lehman

subheading: FOR THE PIE:

1 parbaked 9" flaky gluten-free pie crust

3 cups raw walnut halves (9 ounces / 260 grams)

½ cup unrefined cane sugar (muscobador dark brown sugar (3 ounces / 85 grams)

2 tablespoons sweet white rice flour (or all-purpose flour if not gluten-free) (.5 ounce / 15 grams)

½ teaspoon fine sea salt

1 stick unsalted butter, melted (4 ounces / 110 grams)

3 large eggs

⅓ cup heavy cream (2.75 ounces / 75 grams)

⅓ cup maple syrup (4 ounces / 110 grams)

⅓ cup nocino walnut liqueur (I used this kind) (2.75 ounces / 75 grams)

1 tablespoon vanilla extract

½ teaspoon flaky salt (such as Maldon)

vanilla ice cream or barely sweetened whipped cream, for serving

Directions at bojongourmet.com

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