Maple Walnut Pie
Indulge in the rustic elegance of this Maple Walnut Pie, a decadent dessert that combines the deep, amber sweetness of pure maple syrup with the nutty crunch of toasted walnuts. Nestled in a buttery, homemade pie crust, the velvety filling is delicately balanced with hints of vanilla and a touch of creaminess from heavy cream, creating a luscious texture that’s impossible to resist. Perfect for fall gatherings or holiday feasts, this pie is baked to golden perfection and offers a warm, rich flavor reminiscent of cozy nights by the fire. Serve it with a dollop of whipped cream or enjoy it on its own—every slice is a celebration of sweet, nutty bliss. Whether you're looking for a show-stopping Thanksgiving dessert or a weekend baking project, this Maple Walnut Pie is sure to impress.
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Recipe Information
Ingredients
- 1.25 cups all-purpose flour
- 0.5 cups unsalted butter (cold, cubed)
- 1 tablespoon granulated sugar
- 0.25 teaspoon salt
- 3 tablespoons ice water
- 1 cup pure maple syrup
- 0.5 cup light brown sugar
- 0.5 cup heavy cream
- 0.25 cup unsalted butter (melted and slightly cooled)
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1.25 cups walnuts (chopped, toasted)
Instructions
Preheat your oven to 350°F (175°C).
Prepare the pie crust: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Gently transfer the dough to a 9-inch pie dish. Press it into the bottom and sides of the dish, and trim any excess overhang. Crimp the edges if desired.
Place the prepared pie crust in the freezer while you make the filling.
In a medium-sized saucepan over medium heat, combine the maple syrup, brown sugar, heavy cream, and melted butter. Stir until the sugar has dissolved and the mixture is smooth. Remove from heat and let cool slightly.
In a large bowl, whisk together the eggs, vanilla extract, and salt. Slowly add the cooled maple mixture, whisking constantly to avoid cooking the eggs.
Fold in the toasted, chopped walnuts.
Pour the filling into the prepared crust, spreading it evenly.
Bake in the preheated oven for 50-60 minutes, or until the filling is set and slightly puffed. Cover the edges of the pie crust with aluminum foil if they begin to brown too quickly.
Remove the pie from the oven and let it cool at room temperature before serving. The filling will continue to firm up as it cools.
Slice and serve as-is, or with a dollop of whipped cream for an extra treat.
Nutrition Facts
Calories |
4497 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 300.3 g | 385% | |
| Saturated Fat | 130.5 g | 652% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1067 mg | 356% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 408.2 g | 148% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 263.0 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 465 mg | 36% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1669 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
