Rich Maple Walnut Custard Pie

Why You’ll Love This Recipe

• All the cozy, nutty comfort of pecan pie but with a deeper maple flavor and noticeably less sugary sweetness.
• A silky maple custard wraps around toasted walnuts for a warm, caramel-like finish.
• The butter crust is straightforward and forgiving, with clear step-by-step instructions for home bakers.
• Perfect make-ahead dessert: bakes up beautifully the day before and slices cleanly once chilled.

Grocery List

• Produce: 1 orange (optional, for zest and garnish)
• Dairy: Unsalted butter, heavy cream, large eggs
• Pantry: All-purpose flour, fine salt, granulated sugar, dark brown sugar, pure maple syrup (dark/amber), walnuts, cornstarch, vanilla extract, ground cinnamon, ground nutmeg, bourbon or dark rum (optional)

Full Ingredients

Buttery Pie Crust

• 1 1/4 cups (150 g) all-purpose flour
• 1 Tbsp granulated sugar
• 1/2 tsp fine sea salt
• 8 Tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 4–6 Tbsp ice water (60–90 ml), as needed

Maple Walnut Filling

• 2 cups (200 g) walnut halves and pieces
• 1 cup (240 ml) pure dark maple syrup (Grade A amber or dark, not pancake syrup)
• 1/3 cup (65 g) packed dark brown sugar
• 3 large eggs, at room temperature
• 1/2 cup (120 ml) heavy cream, at room temperature
• 4 Tbsp (56 g) unsalted butter, melted and slightly cooled
• 1 Tbsp cornstarch
• 2 tsp pure vanilla extract
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp fine sea salt
• 1 Tbsp bourbon or dark rum (optional, but highly recommended for depth)

To Finish & Serve (Optional)

• Lightly sweetened whipped cream
• Extra toasted walnut pieces
• Finely grated orange zest
• Flaky sea salt, for a final sprinkle

Step-by-Step Instructions

Step 1: Make the pie dough

In a medium bowl, whisk together the flour, granulated sugar, and salt. Add the cold, cubed butter. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Drizzle in 4 tablespoons of ice water and toss gently with a fork. Pinch a small handful of dough: if it holds together without crumbling, it is ready; if not, add additional ice water 1 tablespoon at a time, mixing gently after each addition, just until the dough comes together in clumps. Turn the dough onto a lightly floured surface and gather it into a disc, handling it as little as possible. Wrap tightly in plastic wrap and refrigerate for at least 1 hour (and up to 2 days).

Step 2: Roll out and chill the crust

After the dough has chilled, remove it from the refrigerator and let it sit at room temperature for 5–10 minutes so it softens slightly but is still cool. On a lightly floured surface, roll the dough into a 12-inch circle, about 1/8 inch thick. Rotate the dough frequently and dust lightly with flour as needed to prevent sticking. Carefully transfer the dough to a 9-inch pie plate by loosely rolling it around your rolling pin or folding it in quarters, then unfurling it into the plate. Gently ease it into the corners without stretching. Trim excess dough, leaving about 1 inch overhang. Fold the overhang under itself to create a thick rim and crimp it decoratively. Place the crust in the refrigerator to chill for 20–30 minutes while you prepare the walnuts. Meanwhile, preheat the oven to 375°F (190°C) with a rack in the lower third of the oven.

Step 3: Toast the walnuts

Spread the walnut halves and pieces in an even layer on a baking sheet. Once the oven reaches 375°F (190°C), toast the walnuts for 8–10 minutes, stirring once halfway through, until they are fragrant and slightly darker in color. Watch closely near the end to prevent burning. Remove from the oven and let cool slightly, then coarsely chop so you have a mix of small and larger pieces for good texture in the pie. Set aside. Leave the oven at 375°F (190°C) for the crust.

Step 4: Par-bake the crust

Remove the chilled pie crust from the refrigerator. Line the inside of the crust with a piece of parchment paper large enough to overhang the edges, then fill with pie weights, dried beans, or uncooked rice, spreading them evenly to support the sides. Bake on the lower oven rack for 15 minutes. Carefully lift out the parchment with the weights and set it aside to cool. Return the crust to the oven and bake for another 5 minutes, just until the bottom looks set and dry but not deeply browned. Remove the crust from the oven and reduce the oven temperature to 350°F (175°C). If the bottom of the crust has puffed at all, gently press it down with the back of a spoon while still hot.

Step 5: Make the maple custard filling

While the crust cools slightly, prepare the filling. In a large bowl, whisk together the maple syrup and brown sugar until the sugar is mostly dissolved. Add the eggs and whisk until smooth and well combined, but do not whip too much air into the mixture. Whisk in the heavy cream and melted, slightly cooled butter until fully incorporated. Sprinkle the cornstarch evenly over the surface and whisk thoroughly so no lumps remain. Stir in the vanilla extract, cinnamon, nutmeg, salt, and bourbon or rum (if using). The filling should be silky and well blended. If it looks very foamy, let it sit for 5 minutes so the bubbles can rise and dissipate; this helps create a smooth top on the finished pie.

Step 6: Assemble and bake the pie

Scatter the chopped toasted walnuts evenly over the bottom of the warm par-baked crust. Slowly pour the maple custard filling over the walnuts, taking care not to overflow the crust. If any walnuts float to the surface, gently nudge them into an even layer with a spoon so the top looks balanced. Place the pie on a baking sheet to catch any potential drips and transfer to the 350°F (175°C) oven, still on the lower rack. Bake for 35–40 minutes, or until the edges are set and puffed and the center jiggles slightly when you gently shake the pan. If the crust edges are browning too quickly, tent them with strips of foil or a pie shield during the last 15–20 minutes of baking. The internal temperature in the center should be about 200°F (93°C) if checked with an instant-read thermometer.

Step 7: Cool, slice, and serve

Remove the pie from the oven and place it on a cooling rack. The filling will puff slightly as it bakes and then settle as it cools. Let the pie cool completely, at least 2 hours, so the custard can fully set; this ensures neat, clean slices. For the sharpest slices, cool to room temperature and then chill for 1–2 hours before cutting. Just before serving, garnish slices with a dollop of lightly sweetened whipped cream, a few extra toasted walnut pieces, a whisper of orange zest, and a pinch of flaky sea salt if you like a sweet-salty finish. Serve at room temperature or slightly cool.

Pro Tips

• Choose good maple syrup: Use pure maple syrup, preferably a dark or amber grade, for the deepest flavor. Avoid pancake syrups, which are mostly sugar and lack maple character.
• Do not skip toasting the walnuts: Toasting intensifies the nutty flavor and adds a subtle smokiness that balances the sweetness of the custard.
• Control the sweetness: This recipe relies more on maple syrup and cream than on sugar, making it naturally less cloying than a pecan pie while still feeling indulgent.
• Watch the bake, not the clock: Pull the pie when the edges are firmly set but the center still has a gentle wobble. Overbaking can cause a dry, cracked filling.
• Make it a day ahead: The flavors deepen and the texture improves after resting. Bake the day before and keep chilled; bring to room temperature before serving.

Variations

• Maple Pecan Pie: Swap the walnuts for 2 cups of toasted pecan halves and pieces. The base filling stays the same, giving you a maple-forward twist on classic pecan pie.
• Brown Butter Maple Walnut Pie: Cook the 4 tablespoons of butter for the filling in a small saucepan over medium heat until it turns golden and smells nutty. Cool slightly, then use as directed for a deeper, toasty flavor.
• Chocolate-Studded Maple Walnut Pie: Sprinkle 1/2 cup (85 g) dark chocolate chunks or chips over the walnuts before pouring in the filling. The chocolate will melt into soft pockets throughout the pie.

Storage & Make-Ahead

Allow the pie to cool completely, then cover it loosely with foil or plastic wrap. It will keep at cool room temperature for up to 1 day, or in the refrigerator for up to 4 days. For best texture, bring refrigerated slices to room temperature for 30–45 minutes before serving, or gently warm individual slices in a 300°F (150°C) oven for 8–10 minutes. To freeze, wrap the fully cooled pie (or individual slices) tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition (per serving)

Approximate values per slice (1 of 8): about 560 calories, 40 g fat, 9 g saturated fat, 55 g carbohydrates, 3 g fiber, 34 g sugars, 7 g protein, and 260 mg sodium. These numbers are estimates and will vary based on specific ingredients and portion sizes.