Maple Walnut Pie with Rum Whipped Cream Maple Walnut Pie with Rum Whipped Cream

Author: Canadian Living

This pie is like a big, delicious butter tart — only better.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: January 2005




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.

Nutritional facts <b>Per each of 10 servings:</b> about

  • Sodium 220 mg
  • Protein 8 g
  • Calories 576.0
  • Total fat 37 g
  • Cholesterol 144 mg
  • Saturated fat 15 g
  • Total carbohydrate 57 g


  • Iron 16.0
  • Folate 22.0
  • Calcium 9.0
  • Vitamin A 23.0
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Baking & Desserts

Maple Walnut Pie with Rum Whipped Cream