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!
Servings 8
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
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together eggs, sugar, dark corn syrup, maple syrup, melted butter, vanilla extract, and maple extract.
- Stir in chopped walnuts.
- Pour mixture into prepared pie crust.
- Bake at 400 degrees for 10 minutes.
- Reduce heat to 325 degrees, and continue baking for 35-45 minutes, or until edges are golden and puffed, and the center appears set.
- Remove to a wire rack to cool completely.
- If you'd like to ensure a firm set and neater slices, chill pie in the refrigerator for at least 2 hours.
- Cut and serve with whipped cream.