Maple Walnut Custard Pie

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 8/19/2020

An easy pie with a New England slant.

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.

50 min Prep: 10 min Cook: 40 min
Serves: 10 Save

Ingredients (10)

  • 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 teaspoon vanilla extract
  • 1 1/3 cup light sour cream
  • 1 dash salt
  • 1/4 teaspoon nutmeg, preferably freshly grated
  • 3/4 cup walnut pieces

Directions

  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.

Bourbon Eggnog

The Bar

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish
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