Walnut Maple Pie

DessertThanksgivingBakingPie

Walnut Pie! Similar to pecan pie, with fresh chopped walnuts, in a custardy base, sweetened with maple syrup.

Photography Credit: Elise Bauer

Where my parents live in Sacramento, their house is surrounded by huge walnut trees. The housing development is in what was formerly a commercial walnut orchard.

When I was younger, the trees blanketed the neighborhood with shade in the blazing hot valley summers, and in the fall, all of us kids spent weekends picking walnuts. We harvested 500 pounds of walnuts a year, just from our five trees.

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These days the trees are getting old, two of them are already gone and the other three are just hanging in there, not really producing much.

Still, we have a special affinity for walnuts. Growing up, pretty much any recipe calling for pecans we would just substitute walnuts. Which is how I first started making walnut pie.

Walnut Maple Pie

At its simplest, it’s just a pecan pie for which you swap out the pecans for walnuts. But walnuts can be a little more bitter than pecans, so for this particular version, I’ve decided to use a dark maple syrup instead of the more commonly used corn syrup.

The sweet maple flavor helps to balance whatever bitter edge the walnuts may have. Like our pecan pie, this walnut maple pie is not overly sweet. I’m quite pleased with it (my parents both call it a winner!) and hope you will be too.

Walnut Maple Pie Recipe

  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Makes 8 servings

Use a dark maple syrup (US grade B) for this recipe if you can. It has a much stronger maple taste than Grade A.

Ingredients

  • 1 9-inch pie shell, frozen for at least 30 minutes (see pie crust recipe)
  • 2 cups roughly chopped walnuts
  • 2 eggs, beaten
  • 1 cup maple syrup (dark robust)
  • 1 Tbsp dark rum (optional)
  • 1/2 teaspoon vanilla extract
  • 2 Tbsp melted butter
  • 2 Tbsp all purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon of ground nutmeg

Method

1 Make egg, maple syrup base: Preheat oven to 375°F. In a bowl, mix together the beaten eggs, maple syrup, rum (if using), vanilla extract, melted butter. Sprinkle with flour, salt, cinnamon and nutmeg. Whisk until smooth.

2 Pour base over walnuts in pie shell: Spread the chopped walnuts over the bottom of a prepared pie shell. Pour the maple syrup egg mixture over the walnuts.

3 Bake: Place the pie in the preheated oven on the middle rack. Place a cookie sheet on the rack underneath to catch any drippings from the pie crust.

Bake at 375°F for 40-45 minutes. After about 20 minutes (about halfway through the baking), you may want to tent the pie crust edges with foil, or use a pie protector, so that the edges don't get burnt.

Don't worry if the surface of the pie "cracks" while cooking. The pie filling will puff up while hot (because of the eggs), and then deflate while it cools.

4 Cool: Remove from the oven and let cool completely before serving.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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47 Comments / Reviews

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Did you make it? Rate it!

  1. khushboo

    Hi, Do we have a s substitute for egg in this?

    Show Replies (1)
  2. Allison

    I did this by mistake , I ran out of pecans and added mostly walnuts. It was great, buttery. Would do it again for sure.

  3. Ana

    The recipe is great!! I was trying to find something similar to a brand they have in Mexico, it is almost identical. Burnt the first one, my oven fault, second time, delicious :) I did not use pie dough, but I use the food processor with cookies/crackers and it came out great! Thanks so much for the recipe! (Oh I didn’t use the rum, cinnamon (allergic) nor nutmeg (didn’t buy))

    xxxxxyyyyy

  4. Pierre

    I’ve made it twice without the Rum and it is just marvelous!
    Pecan pie had been my favorite for the last 40 years. This pie is better.

    xxxxxyyyyy

  5. Laura

    I’m thinking of making this pie for thanksgiving but it will be my first time using the recipe… do you think swapping rum out for bourbon would be all right with the other flavors? Thanks!

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