Maple Nut Pie

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Maple syrup takes center stage in this no-bake, easy creamy maple nut pie. This classic Amish pie recipe tastes like melted ice cream topped with walnuts.

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Maple Nut Pie Recipe

Remember that oatmeal cookie pie crust I shared last week?

Today I’m sharing with you a unique pie recipe to fill that brown sugar oatmeal crust. It’s another unique Amish pie recipe. A cream pie this time. Fluffy, light pies that the Amish community is famous for.

Creamy Maple Nut Pie.

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Why I Love Creamy Maple Pie

  1. It’s different. I’ve never made or eaten a pie like this before. It tastes like a melted, maple-flavored butter pecan ice cream. Seriously.
  2. It’s easy. Although I desperately wanted to call it a no-bake pie, for some reason I couldn’t advertise it as that. Part of the reason is because I 100% recommend making this pie in this oatmeal pie crust. Maple and oatmeal are two flavors that go together so well. And you have to bake the oatmeal pie crust. If you’d like a time saver, buy a premade graham cracker crust, but I think you’ll like the oatmeal crust best. The filling for this pie is cooked on the stovetop instead of being baked in the oven.
  3. It’s made with maple syrup instead of granulated sugar. I recommend using 100% pure maple syrup. This gives the pie the best flavor. I have made it with a maple-flavored pancake syrup (such as Aunt Jemima or Mrs. Butterworth’s) and it does work. You can use either, but because pure maple syrup has a stronger, sweeter flavor, I recommend using the real thing for this maple nut pie.

There are a few different steps involved in making this pie. None are hard to do, so don’t be scared off by the extra steps.

How to Make Maple Pie

  1. Use a stand mixer to whip heavy whipping cream until it is light and fluffy like….whipped cream! Heavy whipping cream is very easy and only takes 1-2 minutes to whip up into wonderful creaminess.  Put the whipped cream into the fridge so it stays cool until you’re ready to add it to the pie.
  2. Separate the eggs, placing the whites in one bowl and the yolks in another. Use a mixer to whisk the egg whites until they are fluffy and hold a firm peak. Again, this will take 1-2 minutes. Place this in the fridge, too. Use a fork to whisk the egg yolks a bit to break them up.
  3. In a saucepan, combine the milk and maple syrup. Heat this over medium heat, whisking often until it is just about to boil.
  4. For the next step you need to temper the egg yolks. How do you temper eggs? Pour about ½ cup of the hot syrup into the egg yolks and whisk quickly for 10-15 seconds. Then pour this mixture back into the syrup mixture on the stove. Cook and stir this mixture for 3-4 minutes over medium-low heat.
  5. Next you’ll get the gelatin ready. If you’ve never worked with gelatin before, it can be kind of strange. In a small bowl, mix one envelope of unflavored gelatin with 1 tablespoon of water. It will end up being a clumpy mess. Don’t worry…this is OK!  Whisk this softened gelatin into the syrup mixture and stir for an additional 2 minutes. Those lumps will dissolve and disappear.
  6. Take the mixture off the stove and let it sit for 5 minutes. Then place the pot in the refrigerator for 20 minutes to cool.
  7. When the sugar mixture has cooled, pour it into the egg whites and fold together. Then gently fold in the heavy whipping cream.

Lastly, you’ll pour the creamy mixture into a baked pie shell, top with your favorite chopped nuts and refrigerate for at least 4 hours so that the pie has time to cool and firm up.

I think you’re going to love this maple nut cream pie. And maybe….just maybe you can get away with eating a leftover slice for breakfast.

After all…oatmeal, maple syrup, and nuts.

Just like a bowl of oatmeal, right? 🙂

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how to make maple syrup pie
how to make maple syrup pie

Maple Nut Pie

4.63 from 8 votes
Maple syrup takes center stage in this no-bake, easy creamy maple nut pie. This classic Amish pie recipe tastes like melted ice cream topped with walnuts.
Servings 8
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients
 

  • 1 cup heavy whipping cream
  • 2 large eggs separated
  • 1/2 cup milk 2% or higher fat content
  • 1 cup pure maple syrup
  • 1 envelope Knox unflavored gelatin
  • 1/2 cup chopped walnuts or pecans
  • 1 prebaked oatmeal pie crust

Instructions
 

  • Using a mixer, whip the heavy whipping cream until it is light and fluffy. This should take about 1-2 minutes. Refrigerate the whipped cream until you're ready to add it to the pie.
  • Separate the eggs, the whites into one bowl and the yolks into another. Beat the egg whites until they are stiff and hold a peak (as in meringue). Refrigerate the egg whites to add to the filling later.
  • Use a fork to lightly whisk the egg yolks. Set aside.
  • In a heavy-bottomed saucepan over medium heat, whisk together the milk and maple syrup. Whisk often and reduce heat slightly if necessary so the milk does not scorch. Heat this until it is very hot, but just before it boils.
  • Once the sugar milk/sugar mixture is almost to a boil, pour about ½ cup of the hot syrup into the egg yolks and whisk quickly for 10-15 seconds. Then pour this mixture back into the syrup mixture on the stove. Cook and stir this mixture for 3-4 minutes over medium-low heat.
  • Next you'll get the gelatin ready. In a small bowl, mix one envelope of unflavored gelatin with 1 tablespoon of water. Whisk this softened gelatin into the syrup mixture and stir for an additional 2 minutes. The lumps of gelatin will dissolve and disappear.
  • Take the mixture off the stove and let it sit for 5 minutes. Then place the pot in the refrigerator for 20 minutes to cool.
  • When the sugar mixture has cooled, pour it into the egg whites and fold together. Then gently fold in the heavy whipping cream.
  • Lastly, you'll pour the creamy mixture into a baked pie shell, top with your favorite chopped nuts and refrigerate for at least 4 hours so that the pie has time to cool and firm up.

Notes

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 393kcal | Carbohydrates: 43g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 88mg | Sodium: 139mg | Potassium: 206mg | Sugar: 29g | Vitamin A: 530IU | Vitamin C: 0.2mg | Calcium: 101mg | Iron: 1mg
Course Dessert
Cuisine American
Calories 393

 

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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Nutmeg Nanny
7 years ago

I LOVE maple anything! This pie would totally go over well in my house.

Abigail Raines
7 years ago

5 stars
This looks totally scrumptious and I can totally see myself eating this for breakfast, too! 🙂

Christie
6 years ago

5 stars
That pie looks amazing! I’ve never thought to make a pie like that with maple. It’s always PB or chocolate. I can’t wait to try this one.

Aida@TheCraftingFoodie
6 years ago

We love everything maple, and this looks amazing! YUM!

Jennifer
2 years ago

5 stars
Made this for my parents today, and we all loved it! My father has not been able to have one of his favorite ice creams- maple walnut- the past few years since he tends to choke on larger nuts due to some throat issues. I topped the pie with nuts I had finely chopped, so it was perfect for him. Thank you for the wonderful recipe!

Jewell
5 days ago

My family has made maple walnut cream pie for Thanksgiving for literally generations. I left my recipes in storage, as I left NC and moved to look after my ailing father. So, with a bit of research, I found your recipe. My family recipe doesn’t use beaten egg whites, nor does it have the addition of milk.However, the filling tastes quite similar. What’s different is the oatmeal crust. I thought I’d follow your recommendation, and I greatly regret it. Otherwise, I’d have given it five stars. The cream filling tastes much better with a delicate short crust. The chewy oatmeal… Read more »