Best 4 Maple Walnut Cream Pie Recipes

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Indulge in the delectable symphony of flavors with our Maple Walnut Cream Pie. This classic dessert combines a rich and creamy filling nestled in a flaky, buttery crust, topped with a crown of caramelized walnuts and drizzled with sweet maple syrup. As you slice into the pie, the smooth and velvety texture of the filling tantalizes your taste buds with its sweet and nutty notes, perfectly complemented by the crunch of the walnuts and the aromatic maple syrup. Each bite transports you to a realm of pure bliss, leaving you craving more. This article provides a collection of recipes that guide you through the art of crafting this exceptional Maple Walnut Cream Pie, ensuring a perfect balance of flavors and textures in every slice.

Here are our top 4 tried and tested recipes!

MAPLE WALNUT PIE



Maple Walnut Pie image

This might be the one you're looking for. It's easy, sweet and delicious!!!

Provided by DEEGEEF

Categories     Desserts     Pies     Vintage Pie Recipes     Walnut Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (9 inch) unbaked pie crust
½ cup brown sugar
2 tablespoons all-purpose flour
1 ¼ cups maple syrup
3 tablespoons butter
¼ teaspoon salt
3 eggs
1 ½ teaspoons maple flavored extract
1 cup walnut halves

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a saucepan, Mix brown sugar and flour. Add maple syrup, butter and salt. Heat until butter melts, stirring constantly.
  • In a medium bowl, beat eggs with maple flavoring. Stir in sugar mixture. Pour into unbaked pie shell and sprinkle with walnuts.
  • Bake in the preheated oven for 40 to 45 minutes, or until filling is set.

Nutrition Facts : Calories 450.6 calories, Carbohydrate 60.2 g, Cholesterol 81.2 mg, Fat 21.9 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 6 g, Sodium 255.1 mg, Sugar 43.3 g

MAPLE CREAM PIE



Maple Cream Pie image

Provided by Samantha Seneviratne

Categories     dessert

Time 8h50m

Yield 8 to 10 Servings

Number Of Ingredients 14

1 1/2 ounces walnuts (about 1/3 cup)
1 tablespoon granulated sugar
1 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons iced water
1 1/4 cups pure maple syrup
6 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup cold heavy cream, whipped to soft peaks

Steps:

  • Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
  • Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
  • Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
  • Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

WALNUT CREAM PIE



Walnut Cream Pie image

Make and share this Walnut Cream Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h20m

Yield 2 9-inch pies

Number Of Ingredients 10

2 (9 inch) pastry for single-crust pie, basic flaky pie pastry (enough for two 9-inch single crust pies)
3/4 cup margarine, melted
1 1/2 cups sugar
9 eggs
3 tablespoons all-purpose flour
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2 1/2 cups dark corn syrup
2 cups milk
2 cups chopped walnuts

Steps:

  • Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
  • Preheat oven to 350°.
  • In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
  • Beat well, then stir in the milk.
  • Spread 1 cup of nuts in each uncooked 9-inch pie shell.
  • Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).

MAPLE WALNUT CREAM PIE



Maple Walnut Cream Pie image

In going through my late mother's things, I came across this recipe she had clipped years ago. It just screams "Thanksgiving" to me, and I am dying to try it.

Provided by JackieOhNo

Categories     Pie

Time 3h15m

Yield 1 9-inch pie

Number Of Ingredients 10

1 (9 inch) pie crusts, baked
1 1/4 cups vermont maple syrup
1/2 cup milk
3 eggs, separated
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup warm water
1 teaspoon maple extract
1 cup whipped cream
3/4 cup finely chopped walnuts
1 cup non-dairy whipped topping

Steps:

  • To make filling, combine maple syrup and milk in saucepan. Beat egg yolks and add to saucepan. Cook and stir for about 2 minutes over medium heat. Dissolve gelatin in water. Remove saucepan from heat. Stir in dissolved gelatin and maple extract. Refrigerate 30-45 minutes, until mixture begins to thicken.
  • Beat egg whites until stiff. Fold in whipped cream. Stir into thickened maple mixture. Stir in nuts. Spoon into baked pie shell. (You may not use all of the filling.) Refrigerate until firm.
  • Spread whipped topping over filling and serve.

Nutrition Facts : Calories 3259.6, Fat 169.5, SaturatedFat 52.5, Cholesterol 697.2, Sodium 1354.8, Carbohydrate 398.5, Fiber 12.5, Sugar 267.9, Protein 56.1

Tips:

  • Use fresh ingredients: Fresh fruits, nuts, and cream will give your pie the best flavor.
  • Don't overmix the dough: Overmixing will make the dough tough. Mix it just until it comes together.
  • Blind bake the pie crust: Blind baking will help to prevent the crust from becoming soggy.
  • Cool the pie completely before serving: This will help the pie to set and will make it easier to slice.

Conclusion:

If you're looking for a delicious and easy-to-make pie, this maple walnut cream pie is the perfect recipe for you. With its creamy filling, crunchy walnut topping, and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're in the mood for something sweet, give this maple walnut cream pie a try. You won't be disappointed!

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