Maple Walnut Pie with Rum Whipped Cream

By The Canadian Living Test Kitchen

Tested till perfect

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Maple Walnut Pie with Rum Whipped Cream

This recipe makes 10 servings

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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

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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