Dessert: Malted Walnut Pie

Recipe by Kierin Baldwin Adding barley malt syrup offers a rounder, less-sweet note in this take on pecan pie. Look for it at health food stores.

Ingredients

14 graham crackers (about 8 ounces)
2 tablespoons raw sugar or granulated sugar
1 tablespoon all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, melted, slightly cooled

Instructions

Place a rack in middle of oven and preheat to 325 °F. Pulse graham crackers in a food processor until very fine crumbs form (you should have about 2 cups). Add raw sugar, flour, and salt and pulse to combine. Add butter and pulse until mixture is the consistency of wet sand.
Transfer mixture to a 9" pie dish. Using a measuring cup, press firmly onto bottom and up sides of dish. Place pie dish on a rimmed baking sheet and bake crust, rotating halfway through, until dry and set, 20 –25 minutes. Transfer pie dish to a wire rack and let crust cool.
DO AHEAD: Crust can be baked 1 day ahead. Store wrapped tightly at room temperature.

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