Easy Maple Walnut Pie Recipe
This Maple Walnut Pie is easy, cozy, and super delicious! The flavors of walnuts, maple syrup, butter, and brown sugar come alive when baked in a flakey pie crust!
Cozy Maple Walnut Pie
I don’t know if it’s a New England thing, but maple and walnut is one of my favorite flavor combos! I’m obsessed with Maple Walnut Ice Cream and when I was dreaming up this Walnut Pie, I thought why not add maple to it!
This recipe is adapted from my Pecan Pie that’s made with light corn syrup. To make this recipe, I simply swapped the corn syrup for maple syrup. And of course, used walnuts instead of pecans too!
Rebecca’s Recipe Review
Taste: Sweet maple walnut flavor loaded with nutty walnuts all nesteld into a buttery pie crust.
Texture: Thick, gooey, and crunchy!
Ease: 5/10
Pros: The filling is precooked BEFORE baking! This reduces the amount of corn syrup needed in the pie and helps the pie filling set quicker and also adds a more caramel-like flavor to the pie. Trust me, this extra step is worth it!
Cons: It cools and sits at room temperature for several hours before enjoying it. This necessary step ensures that it’s sliceable and not gooey.
Would I Make This Again? Yes! Because this pie sets up really well, you can warm it up by the slice and it is SO GOOD! Don’t forget to serve it with vanilla ice cream!
Walnut Pie Ingredients
This is a very basic recipe, and you probably have most of the ingredients already! Any 9-inch pie crust can be used for this recipe, and the filling is made with a blend of maple syrup, butter, brown sugar, cornstarch, salt, vanilla, eggs, and walnuts.
Substitutions & Variations
- Pretty Topping: If you want a more statement of a top layer, you can use halved walnuts and arrange them on the top of the pie after adding the filling, as you might do with a pecan pie.
- Pure Maple Syrup: If you want to avoid the corn syrup altogether, you can use 100% pure maple syrup instead. However, since it’s thinner, it will create a slightly gooier pie filling. You can add a tablespoon of all-purpose flour to the mixture to help thicken it a bit.
- Extra Maple: If you really love maple, I highly recommend adding a 1/2 teaspoon of maple flavoring to the filling.
How To Make Walnut Pie From Scratch
- Begin by preheating the oven to 350 degrees F and preparing your pie crust in a 9-inch pie pan. You can use your favorite homemade pie crust recipe or use a store-bought pie crust.
- Then add the maple syrup, sugar, and butter to a small saucepan and cook until melted. Mix together the cornstarch and water separately and then add to the syrup mixture along with the vanilla and salt and bring to a rolling boil.
3. Add the eggs to a large bowl or stand mixer and beat until light and foamy like in the image below. Continue beating the eggs while slowly pouring in the syrup mixture.
4. This will temper the eggs slowly so they don’t begin to cook. Once the syrup is fully combined, the mixture should be foamy and golden brown.
5. Fold in the chopped walnuts.
6. Pour the walnut mixture into the prepared pie shell and place it on a large baking sheet and bake in the preheated oven for about 45 minutes.
Rebecca’s Tips
- Walnut pie cannot be made without syrup. While you can avoid corn syrup and high fructose maple syrup if you choose, you will need some sort of syrup to help keep everything together, such as 100% pure maple syrup.
- If you’re not big into the maple flavor, you can use light corn syrup instead. Or you can amp up the maple flavor by adding a 1/2 teaspoon of maple flavoring.
- If the crust starts to get too dark, you can add a pie crust shield or loosely dome aluminum foil over the pie to prevent it from burning.
Storage Instructions For Walnut Pie
You can store this pie in an airtight container for up to 4 days at room temperature. So you can definitely make it a day or two in advance if you have a lot of cooking to do for the holidays!
How To Freeze Walnut Pie
This is a really easy recipe to make ahead and freeze. Simply make the pie as directed, and once fully cooled, wrap in plastic wrap and then place in an airtight container and freeze for up to 3 months. Let thaw at room temperature.
Slice into yummy another pie recipe!
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- Mississippi Mud Pie – Luscious and decadent this chocolate pie is sure to impress the whole family!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Walnut Pie
Ingredients
- 1 9-inch unbaked pie shell
- ¼ cup high fructose maple syrup like Log Cabin brand, see notes for using 100% pure
- 1½ cups light brown sugar
- ¼ cup unsalted butter
- 1 tablespoon cold water
- 2 teaspoons corn starch
- ½ tsp salt
- 1 tsp vanilla extract
- 3 large eggs
- 2 cups chopped walnuts
Instructions
- Preheat oven to 350°F and prepare your crust in a 9-inch pie dish; set aside.
- In a medium saucepan, combine the maple syrup, sugar, and butter and cook over medium heat until the butter has melted, stirring frequently.
- In a small bowl, stir together the water and cornstarch. Add it to the butter mixture along with the vanilla and salt. Bring the mixture to a rolling boil and remove from heat.
- Add the eggs to a large bowl or stand mixer fitted with a whisk attachment and beat until foamy, about 1 to 2 minutes.
- Slowly add the butter mixture while beating the egg mixture on medium speed to incorporate the two together and temper the eggs.
- Add in the walnuts and mix to combine then pour the mixture into the prepared pie shell.
- Bake for 45 to 50 minutes. Check halfway through and if the crust is starting to brown, loosely cover with aluminum foil or a crust guard.
- Remove from oven and place on a cooling rack to cool completely. Warm it up by the slice or serve at room temperature with whipped cream or vanilla ice cream.
Notes
- The reason for the cooking before baking is to thicken the filling and heat it up so that it bakes evenly without raw spots. Other nut pie recipes rely on the thickness of corn syrup, you’re basically making your own “syrup” this way.
- If you’re not big into the maple flavor, you can use light corn syrup instead. Or you can amp up the maple flavor by adding a 1/2 teaspoon of maple flavoring.
- You can store this pie in an airtight container for up to 4 days at room temperature. So you can definitely make it a day or two in advance if you have a lot of cooking to do for the holidays!
- This is a really easy recipe to make ahead and freeze. Simple make the pie as directed and once fully cooled, wrap in plastic wrap and then place in an airtight container and freeze for up to 3 months. Let thaw at room temperature.
- If you want to avoid the corn syrup altogether, you can use 100% pure maple syrup instead. However, since it’s thinner, it will create a slightly gooier pie filling. You can add a tablespoon of all-purpose flour to the mixture to help thicken it a bit.
- If you want a more statement of a top layer, you can use halved walnuts and arrange them on the top of the pie after adding the filling, as you might do with a pecan pie.
Nutrition
Did You Make This Recipe?
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I did not make this recipe, because it is not a maple walnut pie. Log Cabin syrup is not maple syrup so this is a misnomer. Call it mock maple walnut pie or Log Cabin walnut pie. Or use real maple syrup