Easy Maple Walnut Pie
This Easy Maple Walnut Pie is perfect for the holidays and ready in less than an hour!
Whew, it’s been a year, right? I’m so glad the holidays are here so we can slow down a bit! We are planning on taking it easy over the holidays, and that includes some holiday baking as a family. Because I’m short on time this year, I am taking some shortcuts with my baking. The good news is that even with those shortcuts, recipes like my Maple Walnut Pie turn out fantastic!
My inspiration for this pie was a pie I tasted at a local restaurant made with both walnuts and pecans. It was similar to a traditional pecan pie, but embraced the warm flavors of fall just a bit more, and I loved the different flavor and texture that the walnuts brought!
We have a massive walnut tree in our front yard, so I thought it’d be fun to do a walnut-only pie for fall! I incorporated maple syrup
Ingredient Substitutions
- For this easy Maple Walnut Pie, I did use a pre-made pie crust. Rolling out pie crust has never been my strong suit, so I keep refrigerated crusts on hand during the holidays to make life a little easier! Of course, if you have a wonderful homemade pie crust recipe that you love, use it!
- Pecans can be substituted for the walnuts, or you can do a mix of half walnuts and half pecans!
- I have not tried this personally, but I do think that honey could be substituted 1:1 for the maple syrup.
If you love the flavor of this pie, I think you’ll also enjoy these Maple Cinnamon Spiced Nuts!
Tips for a Perfect Walnut Pie
When you have a dense nut filling like in this walnut pie recipe, the filling needs a lot more bake time than the crust does! And nobody likes a burnt pie crust. Here are a few tips you can consider for making sure the crust turns out just as good as the yummy walnut filling:
- Place the pie crust in the freezer for 30 minutes prior to filling and baking.
- Shield the rim of the pie crust with aluminum foil or pie shields after the first 20 minutes of baking. Again, this will help to make sure the crust turns a nice light golden brown but does not burn!
- Consider blanching the walnuts for 2-3 minutes before adding to the filling. You would do this before you chop the nuts. This helps to remove the bitterness of the walnuts.
I so hope that you make and enjoy this walnut pie recipe this holiday season! If you make it, please leave me a comment with your thoughts below.
Maple Walnut Pie
Ingredients
- 1 9- inch pie crust
- 3.5 cups walnuts roughly chopped
- 3 eggs
- 2 cups maple syrup
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 3 tablespoons butter melted
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon pumpkin pie spice
Instructions
- 1. Preheat oven to 375 degrees Fahrenheit.
- 2. Spread pie crust across 9-inch deep dish pie pan, stretching if needed to cover the edges. Crimp the edges of the crust and trim any extra crust if necessary.
- 3. Add chopped walnuts to the pie dish on top of the unbaked crust.
- 4. In a medium sized mixing bowl, add eggs, maple syrup, molasses, and vanilla extract. Whip briskly with a whisk for about 30 seconds to combine.
- 5. Add butter, flour, salt and pumpkin pie spice. Stir to combine.
- 6. Pour pie filling over walnuts in pie dish.
- 7. Bake for 20 minutes.
- 8. Remove from oven, then cover crust with pie crust shield or aluminum foil
- 9. Return pie to oven. Bake for an additional 20 minutes.
- 10. Remove from oven. Loosely cover the top of the pie with a sheet of aluminum foil. This is to keep the top of the walnuts from burning.
- 11. Return pie to oven and bake for a final 5-10 minutes, until completely cooked through in the center. There should be no visible liquid remaining.
- 12. Allow pie to completely cool before slicing, 1-2 hours.
Nutrition
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