Maple Walnut Custard Pie

Mark Boughton Photography / Styling by Teresa Blackburn
  • Yield: 10 servings
  • Prep: 10 mins
  • Cook: 40 mins

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
1/4cup all-purpose white flour
2/3cup maple syrup
1/4cup granulated maple sugar or light brown sugar
2teaspoons vanilla extract
1 1/3cups light sour cream
1dash salt
1/4teaspoon nutmeg, preferably freshly grated
3/4cup 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

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 290
  • Fat 15g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 4.5g
  • Cholesterol 50mg
  • Sodium 140mg
  • Potassium 200mg
  • Carbohydrate 35g
  • Fiber 1g
  • Sugars 19g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 4%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 6%