140g salted
sourdough crackers
⅓ cup raw walnut pieces, finely chopped
⅓ cup brown sugar
6 Tbsp unsalted butter, melted
For the filling
3 large eggs
½ cup brown sugar
½ tsp Himalayan salt
1 tsp vanilla extract
½ cup natural nut butter
1½ cups heavy cream
⅓ cup jam of your choice
1/2 tsp Himalayan salt, to garnish
Method
- For the crust: Preheat the oven to 135°C. Place the crackers in a food processor and pulse to a coarse crumb. Pour into a deep pie dish along with nuts, sugar and salt and toss to combine.
- Drizzle with melted butter and mix until evenly coated. Press firmly at the bottom and up the sides of the baking dish.
- Bake for 20-25 minutes or until slightly browned. Leave to cool.
- For the filling: Fill a medium saucepan with ⅓ water and bring to a simmer over medium-low heat.
- Whisk eggs, sugar and salt in a large heatproof bowl and place over the pot, making sure the bowl does not touch the water. Using a heatproof rubber spatula, stir the egg mixture until the sugar is completely dissolved, about 5 minutes.
- Remove from the heat, add vanilla and beat until thick, pale and the mixture has doubled in volume - about 10 minutes.
- In a large bowl, work the nut butter with a spatula until soft and smooth. Add a third of the egg mixture and mix until lighter. Gently fold another third of the mixture in until just incorporated. Repeat with the remaining egg mixture.
- Starting on low speed and gradually increasing to medium-high, beat the cream in the same bowl used for egg mixture (no need to wash it first!) until soft peaks form - about 2 minutes.
- Gently fold in the nut butter mixture and pour over the crust. Add a dollop of jam and swirl with the blade of a knife. Sprinkle with rock salt and freeze for at least 8 hours before serving.
- Remove from the freezer 15 minutes before serving.
NOTE:
This pie can be made up to 2 weeks in advance. Just wrap tightly and bring out to temperature for 30 minutes before slicing. Run the knife under hot water to get clean slices.
