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Vermont Maple Cream Pie with Toasted Walnuts

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 slices
Calories 450
A rich and creamy pie featuring pure maple syrup, toasted walnuts, and a buttery crust, perfect for fall gatherings.

Ingredients

Pie crust

  • 1 1/4 cups all-purpose flour
  • 10 tbsp butter
  • 3–5 tbsp ice water

Filling

  • 3/4 cup Grade A Dark/Robust maple syrup
  • 1 1/2 cups whole milk
  • 2 cups heavy cream (divided)
  • 5 large egg yolks
  • 3 tbsp cornstarch
  • 2 tbsp unsalted butter
  • 1/4 cup sour cream or crème fraîche
  • 2 tsp vanilla extract (divided)
  • 1/2 tsp fine sea salt (plus a pinch)
  • 1/2 cup walnut halves (toasted and chopped)
  • 1 egg white for sealing crust
  • 1 tsp apple cider vinegar (optional, for balance)
  • 1 tbsp maple syrup (for whipped cream)

Instructions 

  • Roll dough into a 12-inch circle, fit into a 9-inch pie plate, crimp edges, dock, and freeze 15 minutes.
  • Blind-bake at 375°F/190°C with parchment and weights for 18 minutes; remove weights, brush with egg white, bake 12–15 minutes until golden. Cool.
  • Toast walnuts at 350°F/175°C for 8–10 minutes; cool and chop.
  • Simmer maple syrup 2–3 minutes; add milk and 1 cup cream, heat until steaming.
  • Whisk yolks, cornstarch, and salt; temper with hot dairy. Cook until thick and bubbling, then strain into crust. Chill 4 hours.
  • Whip 1 cup cream with 1 tbsp maple syrup and 1 tsp vanilla to soft peaks; top pie with whipped cream, walnuts, slice, and serve.

Notes

Ensure the crust is well-chilled before baking for best results.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: Maple, pie, Walnut