Maple Walnut Pie

12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Maple Walnut Pie is great for the holidays. Made with buttery pie crust and a brown sugar, maple syrup, and walnut filling..

This easy pie recipe is quite similar to Classic Pecan Pie. Both Dessert Recipes are made with a custard filling and crunchy nuts throughout. So, if you’re looking for a slight change to your go-to pie recipes, try swapping pecan pie for Walnut Maple Pie.

Maple Walnut Pie slice on serving plate with whipped cream

This Walnut Maple Pie is a favorite family recipe, perfect to add to your Thanksgiving or Christmas dessert spread. The simple recipe is made with a classic pie crust and a syrup mixture for the filling. Made with amazing comfort food flavors like vanilla, maple syrup, brown sugar, melted butter, and, of course, walnuts.

You can bake the amazing recipe in just 40 minutes. Then give the hot, sugary filling a little bit of time to cool before you slice into the pie. While it’s chilling, you can get out the Vanilla Ice Cream and start scooping it onto your serving plates to go along with the pie slices.

Maple Walnut Pie collage

Toasted Walnuts

To give this wonderful dessert an even richer flavor, you can toast the walnuts before you add them to the maple syrup filling. Follow these easy directions to toast the walnuts on the stovetop:

  • Start by tossing the whole walnuts in about 1 tablespoon of melted butter. If you’re making the toasted walnuts to snack on by themselves, you can add salt and other seasonings to taste. However, for the Walnut Maple Pie recipe, it’s better to leave them plain.
  • Put the walnuts in a large skillet over medium heat.
  • Stir occasionally as the walnuts brown and become fragrant. This should only take about 3-5 minutes.
  • Remove from the pan and let them cool.
  • Then chop the toasted walnuts to prep them for the pie.
Maple Walnut Pie sprinkling chopped walnuts on top of pie before baking

Pie Recipes

Frequently Asked Questions About Maple Walnut Pie

Can I use a frozen pie crust for Maple Walnut Pie?

Homemade pie crust is always such a nice touch, but if you do not have the time you can absolutely use a frozen pie crust. Just grab one from the freezer section of your grocery store and you’re all set to go!

Why is brown sugar used instead of white sugar in Maple Walnut Pie?

You need sugar to add the sweetness to the pie. Brown sugar has a little bit of extra flavor from molasses mixed into it, which pairs so nicely with the walnuts and the maple. It will give you that something extra in your pie that everyone will love.

Key Ingredients

  • Walnuts: To make your prep time quick and easy, you can buy a bag of chopped walnuts, instead of chopping them yourself. The nuts are essential to this recipe because they add a wonderful crunchy texture to the simple custard filling. They also add a sweet but subtle flavor to the pie recipe.
  • Maple Syrup: Maple syrup is one of the biggest flavor components of this dessert. It gives the pie a sweet and complex flavor with nutty and caramel-like notes.
  • Brown Sugar: Since maple syrup has quite a strong flavor, and adds extra liquid to the filling, you don’t want to use it for all the sweetener. Instead, add ½ cup packed brown sugar to sweeten the rest of the filling. Brown sugar will go better with maple than granulated sugar would because brown sugar also has a dark, caramelly flavor.
  • Eggs: The eggs are a necessary ingredient to get the right consistency in the filling. Mixing the eggs with the other ingredients helps the whole custard bond together. Then during the baking time, the eggs set the filling so that it’s nice and firm.
Maple Walnut Pie sliced in pie pan with whipped cream

How to Make Maple Walnut Pie

  • Prep Time: Preheat your oven to 375 degrees, and line a 9-inch pie plate with a standard-sized pie crust.
  • Pie Filling: Add the brown sugar, all-purpose flour, maple syrup, melted butter, and salt to a large bowl. Then whisk the ingredients together. Add the eggs and vanilla extract next, and continue whisking the ingredients until they’re smooth. Then stir in most of the walnuts, but leave enough to the side to top off the pie.
  • Baking Time: Pour the walnut pie filling into the center of the deep-dish pie pan. Then sprinkle the remaining walnuts over the top. Bake the Maple Walnut Pie in the preheated oven for 40-45 minutes.
  • Note: If you notice the pie browning too quickly, tent the dish with foil without letting the foil touch the actual pie. Then continue baking as usual.
  • Serve: Remove the pie when the crust is lightly golden brown, and the filling is set. Then let it cool a little before slicing it into wedges.
Maple Walnut Pie sliced in pie pan with whipped cream


  • Maple Bourbon Walnut Pie: For a boozy take on this traditional pie recipe, you can add 2 tablespoons bourbon to the maple walnut filling. Bourbon adds a rich, smokey flavor with sweet undertones, and it tastes amazing in baked goods. Just keep in mind that the alcohol won’t entirely bake out of the recipe. So, if you’re serving Maple Bourbon Walnut Pie at a family occasion, you’ll want to have a second dessert option for anyone who can’t have alcohol.
  • Chocolate Walnut Pie: Just like Chocolate Pecan Pie, you can also make Walnut Pie with sweet chocolate flavor mixed in. ¾ cup semisweet chocolate chips should be plenty of chocolate for this pie recipe. Just mix the chocolate chips into the filling at the same time you add the walnuts. Then bake as usual. It’s the perfect pie for any chocolate lovers out there!
  • Nuts: You can really make this maple pie recipe with all different kinds of nuts. Try adding mixed nuts like chopped almonds, cashews, and pecans along with the walnuts. You’ll just need to decrease the number of walnuts based on how much of the other kinds of nuts you add to the filling.
Maple Walnut Pie slice on serving plate with whipped cream

Walnut Desserts

How to Store

  • Serve: Make sure you let the Maple Walnut Pie chill slightly before you slice and serve it. After baking, you shouldn’t leave the pie out for more than 2 hours.
  • Store: To keep any leftovers, cover the pie tightly in foil. Then it will stay good in the fridge for 3-4 days.
  • Freeze: You can also carefully seal the pie to keep it in the freezer for up to 2 months.

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Maple Walnut Pie

Maple Walnut Pie is great for the holidays. Made with buttery pie crust and a brown sugar, maple syrup, and walnut filling.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 pie crust
  • 1/2 cup brown sugar , packed
  • 2 tablespoons flour
  • 1 1/4 cups maple syrup
  • 3 tablespoons unsalted butter , melted
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups walnuts , roughly chopped


  • Preheat oven to 375 degrees and line a 9″ pie plate with the pie crust.
  • In a large bowl, whisk together the brown sugar, flour, maple syrup, melted butter, and salt.
  • Add in the eggs and vanilla extract and whisk until smooth.
  • Add in most of the walnuts and stir.
  • Pour into the pie plate, sprinkle with remaining walnuts.
  • Bake for 40-45 minutes. If the pie starts to brown too quickly, tent the top of it with foil (make sure the foil is not touching the pie at all).
  • Remove from oven when the filling is set and not liquidy, then let cool before slicing.


Calories: 334kcal | Carbohydrates: 42g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 130mg | Potassium: 186mg | Fiber: 1g | Sugar: 29g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
Maple Walnut Pie collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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