Walnut Maple Pie


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.

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.


  • 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


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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41 Comments / Reviews

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Did you make it? Rate it!

  1. bobbie joh

    walnut pie is a requirement for our Thanksgiving meal. This version looks great: Can’t wait to try it!

  2. Bob in Argentina

    Would the addition of a teaspoon of baking soda increase the depth of this pie…making it for the first time today and I noticed its not coming up very high…like a quiche would…

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  3. Gail Larose

    I made the maple syrup pecan and maple syrup chocolate pecan pies and have some leftover. Can I freeze them? And how long? Please reply as soon as you can. Thanks Gail Larose.

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  4. Gail walraed

    I want to try the walnut pie recipe I have one question
    Why do you freeze the pie shell for at least 30 minutes

    Show Replies (1)
  5. Jessie

    Hi Elise! This looks absolutely fabulous~ However, I would like to modify it to make it paleo… The crust I’ll figure out, but I am going to try replace the maple syrup (unavailable where I live) with local honey, and coconut oil for the butter. How about the flour? Could I just add in a few TB of almond flour or tapioca starch? I guess what I am trying to ask is what function the flour fulfils…!? I’ll let you know how it turns out! Merry Christmas!

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