This pie is like a big, delicious butter tart — only better.
- Portion size 10 servings
- Credits : Canadian Living Magazine: January 2005
Ingredients
Filling:
Method
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
%RDI
- Iron 16.0
- Folate 22.0
- Calcium 9.0
- Vitamin A 23.0
