Vermont Maple Walnut Pie
Indulge in the rich and irresistible flavors of Vermont Maple Walnut Pie—a quintessential dessert that blends the warmth of pure maple syrup with the satisfying crunch of toasted walnuts. This luscious pie boasts a silky custard-like filling, enhanced by the earthy sweetness of Grade A Dark or Amber maple syrup, creamy butter, and a hint of vanilla. Nestled in a flaky 9-inch pie crust, the walnuts float in a beautifully caramelized base, ensuring every bite is packed with texture and depth. Perfectly golden and slightly jiggly when baked, it delivers a classic combination of nutty richness and maple goodness. Whether served plain, with a dollop of whipped cream, or a scoop of vanilla ice cream, this easy-to-make treat is destined to become a seasonal favorite. Perfect for fall gatherings or holiday celebrations, Vermont Maple Walnut Pie is a showstopper dessert that captures the essence of New England charm. Make ahead and let it cool completely for the perfect slice every time!
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Recipe Information
Ingredients
- 1 9-inch crust Pie crust (pre-made or homemade)
- 1 cup Maple syrup (preferably Grade A Dark or Amber)
- 0.5 cup Brown sugar, packed
- 0.25 cup Unsalted butter
- 0.25 cup Heavy cream
- 2 tablespoons Cornstarch
- 3 units Large eggs
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Salt
- 1.5 cups Walnut halves or pieces
Instructions
Preheat your oven to 350°F (175°C).
If using a homemade pie crust, roll it out and place it into a 9-inch pie pan, trimming any excess and crimping the edges as desired.
In a medium saucepan over medium heat, combine the maple syrup, brown sugar, unsalted butter, and heavy cream. Stir gently until the mixture is smooth and begins to bubble lightly, about 3-4 minutes. Remove from heat.
In a small bowl, whisk together the cornstarch and about 2 tablespoons of the warm syrup mixture to create a slurry. This prevents lumps from forming.
Slowly whisk the cornstarch slurry back into the saucepan with the maple mixture. Let it cool slightly while preparing the eggs.
In a large mixing bowl, lightly whisk the eggs. Gradually add the slightly cooled maple mixture to the eggs in a slow stream, whisking constantly to avoid scrambling.
Whisk in the vanilla extract and salt. Stir until the filling is fully combined.
Place the walnut halves or pieces into the prepared pie crust, spreading them out evenly.
Carefully pour the filling over the walnuts, ensuring they are coated and evenly distributed.
Bake the pie in the preheated oven for 45-50 minutes, or until the filling is set and the top is golden. The center should jiggle just slightly when gently shaken.
Remove the pie from the oven and let it cool completely on a wire rack before slicing. This allows the filling to set properly.
Serve as is, or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
3895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.2 g | 300% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 1636 mg | 71% | |
| Total Carbohydrate | 417.4 g | 152% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 250.6 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 467 mg | 36% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1718 mg | 37% | |
*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.
