Maple Walnut Pie

Not your ordinary holiday nut pie, this Maple Walnut Pie is a fresh twist on a classic pecan pie, madeover with maple syrup and walnuts! Just as sweet and ooey-gooey, and with a fun, different, knockout flavor combo. This Maple Walnut Pie preps in minutes, and with minimal equipment!

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I’m back with what may end up being the last holiday recipe that I post this season. I had soooo much for fall (some I never even got posted, true-to-form and my usual poor planning), and then I had so much I wanted to do for Christmas, but there was very little time between Thanksgiving and Christmas this year! That really threw off my baking schedule.

I’ve already looked ahead, and Thanksgiving is pretty late next year too!! Sad face. 

So little time, so much to make, but this Maple Walnut Pie is a really a great way to cap things off because it’s easy-breezy, preps in minutes, and you can get it ready with minimal equipment. One bowl, to be exact. So if you’re on the hunt for simple and easy options as we near Christmas, this Maple Nut Pie fits the bill.

Also, I love to share a few nut pies around the holidays, and although I didn’t post a single pecan pie, you’ve gotten some other nut pie options! 

Maple Walnut Pie is a joy. It’s rich and gooey, kissed with maple syrup, plus maple extract for an extra boost of maple, and loaded with walnuts that toast as they bake. If you’ve never had maple and walnuts together, this pie is something you need to experience.

A pairing that you absolutely must try. I feel like every time I combine a few belong-together ingredients, I say that they’re a dynamic duo, or a power team, or whatever… but it equally applies to maple and walnuts. They’re made for each other! You won’t be disappointed, and this is a combo that I never tire of together.

This Maple Nut Pie is a great option if you’d like an unconventional nut pie recipe for the holidays, and you still need a dessert that you can prepare with minimal time and effort.

In fact, I have MANY nut pies at this point, and the great majority of them can be thrown together in one bowl, and in 20 minutes or so.

Are you scoping out other non-pecan options? Check out my Cranberry Pomegranate Walnut Pie for another walnut idea. Or this Cashew Pie. A few twists on the cashew option, this Honey Cashew Pie, or this Salted Caramel Cashew Pie!

I do have loads of pecan pies though too. It is SO fun to make new twists on pecan pie. 

Check out my Brown Butter Bourbon Pecan Pie (it’s the most popular one), or….. any of these:

• German Chocolate Pecan Pie
• White Chocolate Cranberry Pecan Pie
• Honey Pecan Pie
• Fireball Pecan Pie
• Bourbon Bacon Pecan Pie
• Dark Chocolate Molasses Pecan Pie
• Orange Coconut Pecan Pie
• Chocolate Espresso Pecan Pie
• No Bake Pecan Cream Pie

I also have a Pecan Pie Cheesecake recipe that’s a two-for-one type of dessert! Oh, and so is this Pecan Pumpkin Pie. 🙂

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Maple Walnut Pie

Not your ordinary holiday nut pie, this Maple Walnut Pie is a fresh twist on a classic pecan pie, madeover with maple syrup and walnuts! Just as sweet and ooey-gooey, and with a fun, different knockout flavor combo. This Maple Walnut Pie preps in minutes, and with minimal equipment!

Course Pie

Keyword honey nut pie, maple nut pie, maple walnut pie, nut pie

Prep Time 25 minutes

Cook Time 1 hour

Total Time 1 hour 25 minutes

Servings 8

Author Sarah

Ingredients

• 1 9-inch prepared refrigerated pie crust I greatly prefer Pillsbury over any generic store brands, or you can use your favorite pie crust recipe for single crust
• 3 large eggs
• 3/4 cup granulated sugar
• 1/2 cup dark corn syrup
• 1/2 cup maple syrup
• 1/4 cup butter melted
• 2 tsp. vanilla extract
• 1 tsp. maple extract
• 1 1/2 cups chopped walnuts
• whipped cream optional garnish

Instructions

1. Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.

2. In a large bowl, whisk together eggs, sugar, dark corn syrup, maple syrup, melted butter, vanilla extract, and maple extract.

3. Stir in chopped walnuts.

4. Pour mixture into prepared pie crust.

5. Bake at 400 degrees for 10 minutes.

6. Reduce heat to 325 degrees, and continue baking for 35-45 minutes, or until edges are golden and puffed, and the center appears set.

7. Remove to a wire rack to cool completely.

8. If you'd like to ensure a firm set and neater slices, chill pie in the refrigerator for at least 2 hours.

9. Cut and serve with whipped cream.

 Adapted from Allrecipes.