Maple Walnut Pie with Rum Whipped Cream
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 576576 cal |
| pro | 8 g8g pro |
| total fat | 37 g37g total fat |
| sat. fat | 15 g15g sat. fat |
| carb | 57 g57g carb |
| fibre | 2 g2g fibre |
| chol | 144 mg144mg chol |
| sodium | 220 mg220mg sodium |
| % RDI: | - |
| calcium | 99 calcium |
| iron | 1616 iron |
| vit A | 2323 vit A |
| folate | 2222 folate |
This pie is like a big, delicious butter tart — only better.
Ingredients
- Large Batch Sweet Pastry Recipe Large Batch Sweet Pastry Recipe
- 3/4 cup whipping cream 3/4 cup whipping cream
- 1 tbsp rum 1 tbsp rum
- Filling:
- 2 cups walnut halves 2 cups walnut halves
- 4 eggs 4 eggs
- 1 cup packed brown sugar 1 cup packed brown sugar
- 1 cup maple syrup 1 cup maple syrup
- 2 tbsp butter , melted2 tbsp butter, melted
- 1 tsp vanilla 1 tsp vanilla
Preparation
On floured surface, roll out pastry to 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim edge to 1/2-inch (1 cm) overhang. Fold under and flute.
Filling: Arrange walnuts over pastry. In bowl, whisk together eggs, sugar, maple syrup, butter and vanilla. Pour over walnuts. Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just firm to the touch, shielding edge with foil if browning too quickly, about 40 minutes. Let cool on rack. (Make-ahead: Let stand at room temperature for up to 24 hours.) Cut with serrated knife.
Whip cream with rum. Serve with pie.
Source : Canadian Living Magazine: January 2005
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