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Maple Walnut Pie – it may look like pecan pie, but it has a completely different flavor all its own!
First, our maple walnut pie is not as sweet as pecan pie. Instead of corn syrup we add good quality maple syrup, and a lot less sugar. The end result? The deliciously creamy, slightly sweet filling covered with a crunchy, nutty top, all wrapped up in a flaky crust. This pie is absolutely delicious! The walnut flavor really shines through and is enhanced by the simple maple filling.
How do you know which is the best maple syrup to buy for this walnut pie?
That’s a tough question and a hard one to answer, quickly. I’m not a maple syrup expert but from what I’ve read over the years, price is a good indicator of quality. I typically go for a dark Amber Grade A maple syrup with no additives. The price can be a bit shocking sometimes, but it’s a worthy investment especially when the maple syrup is the star of the recipe. For this maple walnut pie I purchased Maple Grove Farms brand pure maple syrup from my local grocery store. Our best advice is to look for the lowest priced, all-maple product you can find, and buy it!
How do you keep the bottom crust from being soggy?
Soggy bottomed pies can be so disappointing. To ensure your bottom crust is crisp and well browned, follow these few simple fool-proof steps:
- Place a foil lined, rimmed baking sheet or baking stone in the oven while it preheats.
- Use a good, heavy gauge aluminum pie pan like the one in the photo below.
- Place the filled, unbaked pie on the preheated stone or pan and bake!
- Direct contact with the hot metal of the pan or stone helps to brown and crisp the bottom crust under all the filling.
This really works! Give it a go and let me know what you think 😉
Can you use another kind of nut for this walnut pie?
Sure! Pecans would be good too, but then it’d just be a pecan pie – haha. Seriously, if you have plenty of pecans, feel free to use them in this pie. I like to chop my walnuts instead of leaving them whole. It makes it much easier to slice each piece cleanly.
This is a very easy recipe to make and keeps well for days at room temperature. To make it even easier, use a refrigerated or frozen store-bought crust and you’re halfway to maple walnut pie heaven. If you want to make your own crust, be sure to try our Perfect Pie Crust in 3 easy steps. Our pie crust recipe can be made up to three days ahead and can also be frozen for months.
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Maple Walnut Pie
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8
Course: Dessert, Pie
It may look like pecan pie, but it has a completely different flavor all its own!
Ingredients
- 1 (9-inch) unbaked pie crust (see notes for recipe link)
- 1 ½ cups walnut pieces (131g or 4 ¾-ounces)
- 3 tablespoons unsalted butter, melted and cooled slightly (42g)
- 3 large eggs
- ⅓ cup light brown sugar, packed (67g)
- 2 tablespoons all-purpose flour
- 1 ¼ cups maple syrup (388g or 13 ¾-ounces)
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon cinnamon
- ⅛ teaspoon nutmeg
Instructions
- Place a foil lined baking sheet or stone in the oven and preheat to 375°F degrees.
- Prepare a 9-inch unbaked pie crust. Pour the walnuts in the pie crust and set aside.
- Melt the butter and set aside to cool slightly. In a medium mixing bowl whisk the eggs until blended. Add the brown sugar, flour, maple syrup, salt, vanilla, cinnamon and nutmeg. Whisk until blended. Add the melted and cooled butter. Whisk together and pour over the walnuts in the unbaked pie crust.
- Bake the pie on the preheated baking sheet for 45 minutes or until the pie filling is puffed and set and no longer jiggly.
- Cool to room temperature and serve.
Recipe Notes
- Try our Perfect Pie Crust in 3 Easy Steps recipe found HERE
- Inspired by a recipe on allrecipes.com
Nutrition
Calories: 481kcal | Carbohydrates: 58g | Protein: 7g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 191mg | Potassium: 270mg | Fiber: 2g | Sugar: 40g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 2mg
The perfect pan for unbaked crusts:
Do away with soggy bottoms and bake your pies in a heavy gauge steel pie pan. This 9-inch pan is made in the USA of commercial grade, heavy gauge aluminized steel. The unique corrugated surface design facilitates air circulation for evenly baked goods and quick release. Coated with Americoat a silicone that is PTFE, PFOA and BPA free. Made with 65% recycled steel and comes with a limited life-time warranty. Click on the photo for more information or to purchase from Amazon.
Saving Room for Dessert is a participant in the Amazon Services LLC Associates Program ~ I earn a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.
Here are a few more recipes you might also enjoy:
Maple Pear Apple Butter Recipe
Bourbon & Butterscotch Nut Tart
Chocolate Peanut Pie
Published December 2011, Updated November 2019
Christine
I made this pie this morning for a trial run before the big day. My husband LOVED it. I gave some to my neighbors, they LOVED it. Well, success! I will be making this to bring to my son’s house, I know they will also love it. Thank you so much!
Tricia Buice
Thanks for the feedback Christine! I’m so glad you tried the recipe before the big day. It’s such a scary thing to try a new recipe for the first time, under the pressure of the holidays! Have a wonderful Thanksgiving with your son and family. Thank’s for sharing our pie 🙂
Susan Liermann
I made this pie this morning for my husband to take to Bible study after church. It wasn’t done before he left so I brought to the church and stayed. I am glad I did. The compliments from all were very nice. It was still warm. I heard one say its not as sweet as pecan pie, and none of them had ever had it or ever even heard of it before.
Only switch I had to make was I was short 1/4 c of real maple syrup so I had to add 1/4 c of Aunt Jemima Lite. I worried about an aftertaste but there wasn’t any. Thank you I will be making this often for get togethers, to take to work etc. It came together very quickly. I took a pic if I can download here?
Tricia Buice
Thanks for trying this pie Susan! We love it too and adore the flavor. So glad it turned out with the Aunt Jemima substitution. I don’t have the option to download to my site, yet, but you can add it on Pinterest or my Facebook page! Thanks again 🙂
DB
I made this for Christmas. It was incredibly delicious and got reviews! I will definitely be making this again next year. Thank you for sharing this recipe and including weight measurements.
Tricia Buice
Thank you DB! Have a wonderful Happy New Year!
Sarah P
So delicious! Perfect for anytime of year. The walnut maple is not to sweet and let’s the walnut flavor shine.
Tricia Buice
Thanks for trying this pie Sarah! We love it too. We appreciate you taking the time to let us know how it turned out for you. Bravo!
Chris Scheuer
What a lovely and delicious looking alternative to pecan pie. It’s nice to have something unique yet familiar at the same time!
Tricia Buice
Thanks Chris!
Jennifer @ Seasons and Suppers
This is a beautiful pie and I always love maple and walnuts together! Wishing Thanksgiving eating was in my future and not my past 🙂
Tricia Buice
Thanks Jennifer – Christmas is coming and you might need pie too 😉
Abbe@This is How I Cook
Just fabulous Tricia! You are going to have an amazing feast. Hope you have a very Happy Thanksgiving!
Tricia Buice
Thank you Abbe! Happy Thanksgiving to you and yours 🙂
Sue/the view from great island
Maple Walnut ice cream is my favorite, and you hardly ever see it anymore. This pie sounds amazing.
Mary
This sounds wonderful. I like the sound of the maple adding a bit less overly-sweet to the pie.
Emily Malloy
Oooooh yeeeaaaahhh
Tanna at The Brick Street Bungalow
This sounds absolutely wonderful! I love the idea of not so sweet and nutty goodness topped with a sweetened whipped cream… with a good cup of hot coffee! Perfect! blessings ~ Tanna