- TOFFEE: Combine sugar and butter in a heavy saucepan set over medium heat. Cook until the temperature of the toffee reaches to 305F on a candy thermometer. Remove from the heat and carefully stir in the salt. Pour onto a parchment paper-lined baking tray. Cool at room temperature for 1 hour. Chop or break into small pieces.
- CRUST: Meanwhile, combine the flour, butter and salt in a food processor and blitz until the mixture is sandy with pea-sized bits of butter. Slowly add the water, pulsing just until the dough starts to clump. (It may still look crumbly but hold its shape when squeezed together.) Form dough into a ball, wrap tightly and refrigerate for 30 minutes to rest.
- Lightly grease a 9-inch pie plate. Roll dough into a 14-inch round. Fold into quarters to transfer to the pie dish and unfold, pressing around edges to adhere to plate. Trim and flute pastry as desired. Chill in the freezer for 15 minutes.
- Preheat oven to 400F. Line pastry with parchment paper and blind bake for 20 minutes or until golden brown. Reduce the oven temperature to 375F.
- FILLING: Meanwhile, whip the sugar and butter until fluffy; add eggs, one at a time, scraping the bowl as needed. Add syrup, bourbon (if using) and vanilla. Add the golden syrup, bourbon and vanilla and mix well.
- Pour filling to the pre-baked crust and top with walnut halves and toffee bits. Bake the pie for 45 minutes, until set around the edges but slightly jiggly in the center. Cool to room temperature before slicing into wedges and serving with Walnut Whipped Cream.
- WALNUT WHIPPED CREAM: Whip cream to soft peaks either by hand or in a stand mixer with a whipping attachment. Fold in the finely chopped walnuts very gently and reserve keep in the refrigerator until ready to serve.
Tips
Wrap pie and reserve in refrigerator for up to 7 days or in the freezer for up to 3 months. Warm before serving if desired.
Allergen Information: Walnuts, Gluten, Dairy
