Walnut Maple Pie

A rich, buttery walnut maple pie filled with toasted walnuts and pure maple syrup for a warm, nutty, and caramelized flavor — perfect for holidays or cozy weekends.

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Course: Dessert

Cuisine: American, Canadian

Prep Time: 15

Cook Time: 50

Cooling Time: 1

Total Time: 2 5

Servings: slices

Calories: 435kcal

Author: Emily Nelson

Cost: $10–$12

Equipment

9-inch pie pan Glass or ceramic preferred
Baking sheet For toasting walnuts
Mixing bowls Medium and large
Whisk For smooth batter
Wooden spoon For mixing
Foil To cover edges while baking
Cooling rack Let pie cool completely
Sharp knife For slicing clean pieces

Ingredients

Pie Base

1 unbaked pie crust 9-inch

Filling

1 cup pure maple syrup Use grade A or B, not pancake syrup
1 cup walnuts Toasted and chopped
0.5 cup brown sugar Light or dark both work
3 eggs Room temperature
2 tablespoon butter Melted and slightly cooled
1 teaspoon vanilla extract Pure
0.25 teaspoon sea salt Enhances flavor
0.5 teaspoon cinnamon Optional
0.25 teaspoon nutmeg Optional

Instructions

Toast the walnuts on a baking sheet at 350°F (175°C) for 8–10 minutes until fragrant. Let cool, then chop.
In a medium bowl, whisk maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and optional spices until smooth.
Place unbaked crust in the pie pan and sprinkle chopped walnuts evenly over the bottom. Pour filling over the top.
Bake at 350°F (175°C) for 50 minutes. Use foil to cover the edges if browning too quickly.
Let pie cool completely on a rack for at least 1 hour before slicing and serving.

Notes

This pie is best served at room temperature. Add a scoop of vanilla ice cream for an extra treat.

Nutrition