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Ingredients

  • 1 (9-inch) piecrust, unbaked
  • 2 eggs
  • 1/4 cup all-purpose white flour
  • 2/3 cup maple syrup
  • 1/4 cup granulated maple sugar or light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/3 cups light sour cream
  • 1 dash salt
  • 1/4 teaspoon nutmeg, preferably freshly grated
  • 3/4 cup walnut pieces

Instructions

  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

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The recipe was originally published as Maple Walnut Custard Pie on Relish.com

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