Maple Walnut Custard Pie

Kitchen Tested
  • Yield 10 servings
  • Prep 10 mins
  • Cook 40 mins

An easy pie with a New England slant.

Mark Boughton Photography / Styling by Teresa Blackburn

This recipe combines the comfort of a custard pie with the gooey sweetness of a pecan pie. You can find maple sugar in specialty food stores.


1 (9-inch) piecrust, unbaked
2 eggs
1/4 cup all-purpose white flour
2/3 cup maple syrup
1/4 cup granulated maple sugar or light brown sugar
2 teaspoons vanilla extract
1 1/3 cups light sour cream
1 dash salt
1/4 teaspoon nutmeg, preferably freshly grated
3/4 cup walnut pieces


  1. Preheat oven to 375F.
  2. Combine eggs, flour, syrup, sugar, vanilla, sour cream, salt and nutmeg in the bowl of an electric mixer, beat well. Stir in walnuts.
  3. Lower heat to 350F. Pour filling into piecrust. Place filled crust on a cookie sheet (to catch spills).
  4. Bake about 40 to 45 minutes, or until the top is a deep, shiny golden brown and the filling is set around the edges (it should wobble a bit in the middle, though).
  5. Let cool to room temperature before slicing. Serve either chilled or at room temperature.

Recipe by Crescent Dragonwagon



Get every new post delivered to your Inbox.

Join 265 other followers