🍁 Brown Sugar Maple Walnut Cream Pie
🥧 Ingredients
For the crust:
1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
¼ cup brown sugar
½ cup unsalted butter, melted
For the walnut cream filling:
½ cup brown sugar
¼ cup pure maple syrup
2 tablespoons cornstarch
¼ teaspoon salt
2 cups heavy cream
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup chopped toasted walnuts
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
Extra chopped walnuts & maple drizzle for garnish (optional)
🔪 Instructions
1. Make the crust:
Preheat oven to 350°F (175°C).
In a bowl, mix graham crumbs, brown sugar, and melted butter.
Press the mixture into a 9-inch pie pan evenly across the bottom and sides.
Bake for 8–10 minutes, then let it cool completely.
2. Prepare the walnut cream filling:
In a medium saucepan, whisk together brown sugar, maple syrup, cornstarch, and salt.
Slowly whisk in the heavy cream over medium heat.
In a separate bowl, lightly beat the egg yolks.
Once the cream mixture is warm, temper the yolks: slowly pour a bit of the hot mixture into the yolks while whisking, then add yolks back to the saucepan.
Continue whisking over medium heat until thickened (about 5–7 minutes).
Remove from heat, stir in butter, vanilla, and chopped toasted walnuts.
Pour the filling into the cooled crust and smooth the top. Chill in the fridge for at least 4 hours or until set.
3. Make the whipped topping:
Beat heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
4. Garnish and serve:
Top with extra walnuts and a drizzle of maple syrup for a beautiful finish.
🔥 Tips:
Toast your walnuts lightly in a pan or oven for extra flavor.
Let the pie chill overnight for the best texture.
Serve cold — it’s like a walnut-maple dream!