Walnut Pie

12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour

Walnut Pie is an amazing sweet pie with maple syrup, corn syrup, vanilla, and crunchy walnuts. Ready to go in just 3 easy steps!

Walnut Pie has a similar sweet and simple maple filling to what you’d find in Pecan Pie. It just exchanges pecans for walnuts in this equally delicious Pie Recipe

Walnut Pie sliced in baking dish

Just like pecan pie, this is a great pie to serve over the holidays. The famous Walnut Pie is super easy to make and it’s the perfect addition to your Thanksgiving dessert selection. Serve the dessert with Vanilla Ice Cream or Whipped Cream for the ultimate combination of rich, sweet, crunchy, and creamy ingredients. 

Walnut Pie is made with a creamy filling that gets a lot of crunch from the walnuts. Along with that, a burst of flavor is added from the maple syrup and vanilla. They give the pie a wonderfully dark, sweet, and caramelized flavor. The rich flavors go perfectly with the simple flaky pie crust base. Since it doesn’t have too much flavor, it balances out the sugary maple filling. 

When it comes to the pie crust, you can make the recipe super easy by picking up some uncooked pie crust from the grocery store. But, if you’d rather make the entire dessert from scratch, you can follow our Pie Crust Recipe. Either way, the finished Walnut Pie will taste amazing. 

Walnut Pie collage



  • Sweeteners: There’s a combination of white sugar, quality maple syrup, and corn syrup in the recipe ingredients to make the sweet walnut filling. The sugar provides extra sweetness, without adding to the liquid ingredients. On the other hand, corn syrup and maple syrup both help the other ingredients to combine into a sticky, sweet mixture. The maple adds a darker, molasses-like flavor, while the corn syrup has a lighter sweet flavor. 
  • Eggs: The eggs in the pie filling help give it a creamy, custard-like texture. 
  • Walnuts: Of course, the most iconic ingredient in this recipe is the walnuts. Instead of chopping the nuts into small pieces, they’re just divided in half. The semi-large chunks add a lot of delicious crunchy texture to the sweet pie. 


  • Prep time: To get ready for the recipe, all you have to do is pre-heat the oven to 375 degrees, then line the pie plate with an uncooked pie crust. 
  • Pie filling: Add the eggs, sugar, butter, salt, vanilla, corn syrup, maple syrup, and walnuts to a large bowl. Mix the maple and corn syrup mixture until well combined. Pour it into the pie crust. 
  • Baking time: Pop the pie dish in the preheated oven and bake for 50-55 minutes. You want to keep the pie in the oven until the edges of the pie crust crisp up to a light golden brown, and the filling is bubbling. Let it cool before slicing, since the sugary filling will get very hot. 
Walnut Pie sliced in baking dish


  • Brown sugar: For a darker, caramel-like sweet flavor in the recipe, you can replace the white sugar from the original recipe with brown sugar. 
  • Chocolate chips: To incorporate some delicious chocolate into the pie recipe, you can mix ½ cup semisweet chocolate morsels into the pie filling. They’ll melt during the baking and give the pie a rich chocolatey flavor. 
  • Bourbon walnut pie: You can also mix 2 tablespoons of bourbon into the pie filling. The alcohol will bake out of the recipe, but it gives the pie a rich toasted, vanilla flavor. 
  • Nuts: You can use a combination of nuts in this recipe along with walnuts, like almonds, pecans, and cashews. 
Walnut Pie slice on serving plate



  • Serve: Don’t leave Walnut Pie at room temperature for more than 2 hours. 
  • Store: After it’s cooled you can wrap any leftover pie in plastic wrap or aluminum foil to store in the fridge for up to 4 days. 
  • Freeze: You can also carefully wrap and freeze Walnut Pie for up to 3 months. 

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Walnut Pie

Walnut Pie is an amazing sweet pie with maple syrup, corn syrup, vanilla, and crunchy walnuts. Ready to go in just 3 easy steps!
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 pie crust
  • 4 large eggs
  • 1/4 cup unsalted butter, softened
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup light corn syrup
  • 1/4 cup maple syrup
  • 1 cup walnut halves


  • Preheat the oven to 375 degrees and line the pie tin with your pie crust.
  • Mix together the eggs, sugar, butter, salt, vanilla, corn syrup, maple syrup and walnuts.
  • Pour it into the pie tin and bake for 50-55 minutes.


Calories: 296kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 140mg | Potassium: 98mg | Fiber: 1g | Sugar: 28g | Vitamin A: 210IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
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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