Treat yourself to this amazing walnut maple pie recipe! With its toasted walnut filling, crispy crust, and delicious maple syrup flavor, it's impossible to resist its crunchy and flavorful goodness.
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The walnut pie recipe is a classic dessert loved for its gooey filling packed with black walnuts, set in a flaky crust. I love it for its rich, nutty taste and sweet, caramel-like texture that satisfies every sweet tooth craving.
My maple walnut pie is just like the classic version, with a homemade flaky pie crust and a delicious walnut filling flavored with a mix of maple syrup and honey instead of the usual corn syrup, adding an even more delicious and natural flavor twist.
Similar to the traditional pecan pie, this walnut tart offers a delightful twist on the beloved dessert. It keeps the traditional elements like the buttery crust and decadent filling but introduces the rich flavor of walnuts for a unique and delicious variation.
Why you'll love this recipe
Craving for more nuts recipes? Give these a try: Maple pecan pie, Walnut brownies, soft banana nut cookies, and banana walnut bread.
Ingredients Notes
You need these ingredients to make a honey and maple walnut pie recipe :
- Bottom crust: All-purpose flour, pinch of salt, sugar, unalted butter and cold water
- Walnut filling: Black walnuts like walnut kernels, unsalted butter, eggs, dark brown sugar, real maple syrup with honey, flour or cornstarch, vanilla and salt.
How To Make Honey & Maple Walnut Pie Recipe
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
- In a medium bowl, place the dry ingredients, flour, sugar and salt.
- Add the cold butter cut into pieces and mix with your fingertips until you obtain a sandy preparation with still some pieces of butter.
- Add the cold water and gather the dough until it forms a ball of dough not very homogeneous.
- Cover with cling film and place in the fridge for at least 20 minutes.
- Roll out the dough with a rolling pin between 2 sheets of parchment paper or on a floured work surface to a thickness of 3-4 mm.
- Line a 9 inch / 22 cm pie dish with the dough and trim the excess dough from the edges.
- Prick the bottom of the pie dough with a fork and place back in the freezer while preparing the walnut mixture.
- In a large bowl, place the diced butter and brown sugar.
- Mix with an electric mixer for 1-2 minutes until creamy.
- Add the eggs and vanilla extract and mix again with an electric mixer to incorporate them.
- Add the other ingredients : honey, maple syrup, flour, salt and crushed walnuts.
- Mix with a wooden spoon or a rubber spatula until you obtain a homogeneous batter.
- Preheat the oven to 350°F / 180°C and pour the filling into the prepared pan.
- Bake the walnut pie in the preheated oven at half-height for about 30-35 minutes until golden brown on top.
- Remove from the oven and let the pie cool completely to room temperature before removing from the pan and setting on a large serving plate.
- Serve the top of the pie warm or cold with homemade whipped cream or vanilla ice cream and a drizzle of caramel.
Serving Suggestions
- Whipped Cream: Serve slices of walnut pie with a dollop of freshly whipped cream on top for a classic and delicious pairing.
- Vanilla Ice Cream: Pair warm slices of walnut pie with a scoop of creamy vanilla ice cream for a delightful contrast of warm and cold textures.
- Caramel Sauce: Drizzle warm slices of walnut pie with caramel sauce for an extra indulgent and sweet touch.
- Fresh Fruit: Serve slices of walnut pie with a side of fresh fruit such as berries or sliced apples for a refreshing and light accompaniment.
- Chocolate Sauce: Serve slices of walnut pie with a drizzle of chocolate sauce for a decadent and indulgent dessert option.
Tips for this recipe
Storage
Fridge: It can be stored in the refrigerator, covered with plastic wrap or in a storage box for 3-4 days.
Freeze: You can also freeze this pie, when completely cooled, covered with plastic wrap in the freezer for 3 months. Let it slowly defrost to the fridge.
Variations & Substitutions
Recipe Questions
Can I make walnut pie ahead of time?
Yes, you can prepare walnut pie in advance. Bake the pie as directed, then store it in the refrigerator for up to 2-3 days. Allow it to come to room temperature or reheat it in the oven before serving.
How do I prevent the pie crust from becoming soggy?
You can blind bake it before adding the filling. Simply line the frozen pie crust with parchment paper, fill it with pie weights or dried beans, and bake it in the oven for about 15 minutes before adding the filling.
What should I do if my pie filling is too runny?
you can try baking the pie for a few extra minutes to allow it to set further. Alternatively, you can mix in a tablespoon of cornstarch or flour to help thicken the filling before baking.
Can I serve walnut pie warm or cold?
Nut pies can be served warm, at room temperature, or chilled, depending on personal preference. Warm slices can be served with ice cream or whipped cream, while chilled slices can be enjoyed on their own or with a dollop of yogurt or crème fraîche.
More Pie Recipes
I hope you love this easy honey walnut pie. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Maple Walnut Pie
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Description
Delicious walnut pie with a crispy crust and a creamy and crunchy filling (for a 9 inch / 22 cm pie 10 slices)
Ingredients
Pie crust:
- 200 g (1 ⅓ cup) Flour - all-purpose
- 1 tbsp. sugar - granulated
- 1 pinch of salt
- 135 g ( 1 stick + 2 tbsp) butter - unsalted and cold
- 60 ml (¼ cup) water - iced
Walnut filling :
- 115 g (1 stick) butter - unsalted and softened
- 100 g (⅓ cup) Brown sugar
- 3 Eggs - at room temperature
- 2 tsp. liquid Vanilla
- 150 ml (⅓ cup) Maple syrup & honey
- 1 tbsp. Flour
- 1 pinch of Salt
- 220 g (2 cups) Walnuts
Instructions
Pie crust:
- In a bowl, mix together the dry ingredients, flour, sugar and salt then add the cold butter pieces.
- With your hands, crush the butter and mix it with the other ingredients until you have a sandy mixture with a few small pieces of butter still visible.
- Then add the cold water and gather the dough until you get a ball of dough which is not very homogeneous.
- Cover with plastic wrap and place in the fridge for at least 30 minutes.
- Roll out the dough between 2 sheets of parchment paper to a thickness of 3 to 4 mm.
- Line a 9 inch / 22 cm pie pan greased with butter with the dough.
- Prick the bottom of the pie with a fork and place in the freezer while preparing the filling.
Walnut filling:
- Preheat oven to 350°F / 180°C.
- In a large bowl, place the softened butter with the brown sugar and mix with an electric mixer for 2 minutes until creamy.
- Add the eggs and vanilla and mix again for 1 minute to incorporate them.
- Add the remaining ingredients, corn syrup (or honey and maple syrup mixture), flour, salt and crushed walnuts.
- Mix with a soft spatula or wooden spoon until the mixture is smooth.
- Pour the mixture into the pie pan containing the pie crust.
- Bake for 30 to 35 minutes until the dough is golden brown and the filling is firm.
- Let cool completely at room temperature before removing from the pan and serving.
Notes
Conservation: About 3 to 4 days in the refrigerator under a plastic wrap and up to 3 months in the freezer.
You can add some spices to flavor the pie like cinnamon or all-season spices.
You can replace the corn syrup by liquid cream for a creamier texture.
Instead of corn syrup you can use molasses, honey, maple syrup or agave syrup.
You can replace the pie crust with a sweet shortcrust pastry.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: pies, desserts
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 518
- Sugar: 24 g
- Sodium: 495.6 mg
- Fat: 36.3 g
- Carbohydrates: 43.8 g
- Protein: 7.6 g
- Cholesterol: 109.6 mg
I already knew a little about pecan pie, but this version is just as delicious. Thanks for the recipe.