Want more like this? See our recipe for Bourbon Pecan Pie.
This delectable pie is a marriage of soft maple custard and walnuts all nestled in a flaky Grand Central pie crust. We like to serve it with coffee-flavored whipped cream, just to keep the creamy/sweet/slightly bitter theme going. The recipe, from our commissary manager Laura Ohm’s well-thumbed copy of “Outlaw Cook,” is so easy and scrumptious that it deserves to be wildly popular. And perhaps now it will be.
Makes one 9-inch pie, enough to serve 8 to 12
1 Grand Central U-Bake Pie Shell, blind baked
2 tablespoons unsalted butter, softened
1/2 cup packed dark brown sugar
3 large eggs, slightly beaten
1 cup pure maple syrup (no substitutions!)
1/2 cup half-and-half
1 teaspoon pure vanilla extract
1/8 teaspoon salt
2 tablespoons all-purpose flour
1 cup chopped walnuts
Plain or coffee-flavored whipped cream (see note), for serving
Preheat the oven to 350 degrees and set the oven rack to the upper middle level.
Cream together the butter and brown sugar. Beat in the eggs, maple syrup, half-and-half, vanilla, salt and flour. Fold in the chopped walnuts. Scrape the batter into the prepared (blind baked) pie shell and bake for 45 to 55 minutes, or until a toothpick inserted in the middle of the pie comes out clean. Cool the pie on a rack.
Serve at room temperature with plenty of plain or coffee-flavored whipped cream.
From “Outlaw Cook,” by John and Matt Lewis Thorne
NOTE: To make coffee flavored whipped cream, beat 1 cup whipping cream until it starts to have soft peaks. Add 3 tablespoons powdered sugar and 1 tablespoon instant coffee or espresso. Continue beating cream until desired texture is reached.