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!
Servings: 8 people
- 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
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.
- 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.
Calories: 559kcal | Carbohydrates: 64g | Protein: 6g | Fat: 32g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 290mg | Potassium: 208mg | Fiber: 3g | Sugar: 49g | Vitamin A: 290IU | Vitamin C: 0.2mg | Calcium: 70mg | Iron: 1.9mg