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!
- 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
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.