Nut Halva Pie

Brynie Greisman Recipe By
  • Cook & Prep: 40 m
  • Serving: 12
  • Contains:

After a particularly grueling toning class at the gym, my friend RK and I were standing, sweating away, and talking about recipes. How incongruous is that! She told me about this “insanely delicious pie” that I must try. I was game; I’m always on the lookout for new creative ideas. I’ve made it a few times since, and my friends and family went nuts over it, literally. The halva flavor isn’t too prominent here. It acts almost like an adhesive for the nuts to stick to the crust. It’s easy to put together and presents beautifully, too. What’s more, you have a spare crust for making it next time too! 

Ingredients (15)

Dough

Filling

Optional Garnish

Start Cooking

Prepare the Pie

  1. Mix all dough ingredients except chocolate chips, if using, together by hand or in a mixer until a dough forms. If the dough is sticky, add two more tablespoons flour. Divide dough in half and freeze one for later use.

  2. Meanwhile, preheat oven to 340 degrees Fahrenheit (170 degrees Celsius). Spray cooking spray on the bottom and sides of a tart pan with a removable bottom.

  3. Press dough into pan and three-quarters of the way up the sides.

  4. Optional: To make this pie even more decadent, sprinkle a handful of chocolate chips over the crust.

  5. Crumble halva evenly over dough, gently pressing down. Sprinkle nuts one after the other, spreading evenly.

  6. Bake for 25 minutes or until crust is golden and nuts look roasted. Remove pie from oven and drizzle maple syrup all over the pie. Turn oven off and return pie to oven, leaving inside for 10 minutes. If you prefer a very crispy, crunchy pie, you can leave the oven on for the last 10 minutes as well. 

  7. Garnish with whipped cream and maple syrup, if desired. When serving, cut into at least 12 pieces, as this pie is very rich and a sliver is enough.

  8. Cool before serving. This pie freezes well.

Note:

Although natural maple syrup is preferred, you can use the artificial one generally used for baking. 

Credits

Photography: Daniel Lailah.

Styling: Amit Farber.

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