Pidvz

Walnut Pie

This Maple Walnut Pie is easy, cozy, and super delicious! The flavors of walnuts, maple syrup, butter, and brown sugar come alive when baked in a flakey pie crust!

  • Prep1 hr 30 min
  • Cook45 min
  • Total2 hr 15 min
  • Yield8 people
  • Calories559

Ingredients Steps Notes

Walnut Pie
A slice of walnut pit on a white plate with a fork. Pitcher of maple syrup and the rest of the pie are in the background.

Cozy Maple Walnut Pie

I don’t know if it’s a New England thing, but maple and walnut is one of my favorite flavor combos! I’m obsessed with Maple Walnut Ice Cream and when I was dreaming up this Walnut Pie, I thought why not add maple to it!

This recipe is adapted from my Pecan Pie that’s made with light corn syrup. To make this recipe, I simply swapped the corn syrup for maple syrup. And of course, used walnuts instead of pecans too!

A piece of walnut pie being lifted away from the whole pie on a pie server.

Walnut Pie Ingredients

This is a very basic recipe, and you probably have most of the ingredients already! Any 9-inch pie crust can be used for this recipe, and the filling is made with a blend of maple syrup, butter, brown sugar, cornstarch, salt, vanilla, eggs, and walnuts.

Substitutions & Variations

  • Pretty Topping: If you want a more statement of a top layer, you can use halved walnuts and arrange them on the top of the pie after adding the filling, as you might do with a pecan pie.
  • Pure Maple Syrup: If you want to avoid the corn syrup altogether, you can use 100% pure maple syrup instead. However, since it’s thinner, it will create a slightly gooier pie filling. You can add a tablespoon of all-purpose flour to the mixture to help thicken it a bit.
  • Extra Maple: If you really love maple, I highly recommend adding a 1/2 teaspoon of maple flavoring to the filling.
Overhead photo of ingredients to make a walnut pie on a gray countertop.

How To Make Walnut Pie From Scratch

  1. Begin by preheating the oven to 350 degrees F and preparing your pie crust in a 9-inch pie pan. You can use your favorite homemade pie crust recipe or use a store-bought pie crust.
  2. Then add the maple syrup, sugar, and butter to a small saucepan and cook until melted. Mix together the cornstarch and water separately and then add to the syrup mixture along with the vanilla and salt and bring to a rolling boil.
butter and sugar mixture boiling in a nonstick pot.

3. Add the eggs to a large bowl or stand mixer and beat until light and foamy like in the image below. Continue beating the eggs while slowly pouring in the syrup mixture.

Foamy eggs in a mixing bowl.

4. This will temper the eggs slowly so they don’t begin to cook. Once the syrup is fully combined, the mixture should be foamy and golden brown.

Walnut pie filling being mixed in a stainless steel mixing bowl.

5. Fold in the chopped walnuts.

Walnuts being added to a mixing bowl with pie filling.

6. Pour the walnut mixture into the prepared pie shell and place it on a large baking sheet and bake in the preheated oven for about 45 minutes.

Uncooked walnut pie on a bronze cookie sheet ready to bake.
Half a walnut pie still sitting in the pan with a pie server.

Storage Instructions For Walnut Pie

You can store this pie in an airtight container for up to 4 days at room temperature. So you can definitely make it a day or two in advance if you have a lot of cooking to do for the holidays!

How To Freeze Walnut Pie

This is a really easy recipe to make ahead and freeze. Simply make the pie as directed, and once fully cooled, wrap in plastic wrap and then place in an airtight container and freeze for up to 3 months. Let thaw at room temperature.

A fork taking a bite out of a walnut pie.

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Walnut Pie

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Steps

  1. Preheat oven to 350°F and prepare your crust in a 9-inch pie dish; set aside.

  2. In a medium saucepan, combine the maple syrup, sugar, and butter and cook over medium heat until the butter has melted, stirring frequently.

  3. In a small bowl, stir together the water and cornstarch. Add it to the butter mixture along with the vanilla and salt. Bring the mixture to a rolling boil and remove from heat.

  4. Add the eggs to a large bowl or stand mixer fitted with a whisk attachment and beat until foamy, about 1 to 2 minutes.

  5. Slowly add the butter mixture while beating the egg mixture on medium speed to incorporate the two together and temper the eggs.

  6. Add in the walnuts and mix to combine then pour the mixture into the prepared pie shell.

  7. Bake for 45 to 50 minutes. Check halfway through and if the crust is starting to brown, loosely cover with aluminum foil or a crust guard.

  8. Remove from oven and place on a cooling rack to cool completely. Warm it up by the slice or serve at room temperature with whipped cream or vanilla ice cream.

Notes

  • The reason for the cooking before baking is to thicken the filling and heat it up so that it bakes evenly without raw spots. Other nut pie recipes rely on the thickness of corn syrup, you’re basically making your own “syrup” this way.
  • If you're not big into the maple flavor, you can use light corn syrup instead. Or you can amp up the maple flavor by adding a 1/2 teaspoon of maple flavoring.
  • You can store this pie in an airtight container for up to 4 days at room temperature. So you can definitely make it a day or two in advance if you have a lot of cooking to do for the holidays!
  • This is a really easy recipe to make ahead and freeze. Simple make the pie as directed and once fully cooled, wrap in plastic wrap and then place in an airtight container and freeze for up to 3 months. Let thaw at room temperature.
  • If you want to avoid the corn syrup altogether, you can use 100% pure maple syrup instead. However, since it's thinner, it will create a slightly gooier pie filling. You can add a tablespoon of all-purpose flour to the mixture to help thicken it a bit.
  • If you want a more statement of a top layer, you can use halved walnuts and arrange them on the top of the pie after adding the filling, as you might do with a pecan pie.

Nutrition

  • Calories559
  • Carbs64g
  • Protein6g
  • Fat32g
  • Saturated fat7g
  • Fiber3g
  • Sugar49g
  • Sodium290mg

Estimates per serving, when a serving size is listed.

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