When autumn cravings hit or you need a comforting, nutty dessert for your next gathering, this Maple Walnut Butterscotch Pie has your back. It’s got the creamy depth of butterscotch, the warmth of real maple syrup, and the irresistible crunch of toasted walnuts—all nestled in a flaky pre-baked crust and chilled to perfection. Top it with whipped cream and extra walnuts for a pie that practically hugs you back.
Why I Love This Recipe
This pie brings maximum flavor with minimal effort. No complicated steps, no gelatin, and no baking beyond the crust. It’s all about stovetop simplicity and slow-chill richness. I especially love it as a make-ahead dessert for fall dinners, holiday spreads, or Friendsgiving gatherings.
And if you’re like me and go wild for cozy seasonal treats, this pairs beautifully with Pumpkin Spice Muffins or Caramel Apple Pie Cookies.
Ingredients
- ½ cup unsalted butter
- ¾ cup brown sugar, packed
- ¼ cup pure maple syrup
- 3 large egg yolks
- ¼ cup half-and-half
- ½ teaspoon vanilla extract
- ½ cup chopped walnuts
- 1 pre-baked pie crust
- Whipped cream & extra walnuts for topping
Instructions
- Melt the Butter & Build Flavor
In a medium saucepan over medium heat, melt butter. Add brown sugar and maple syrup. Stir continuously until the mixture is smooth and bubbling gently. - Temper the Egg Yolks
In a separate bowl, whisk together egg yolks and half-and-half. Slowly add a spoonful of the hot sugar mixture into the yolks, whisking constantly to prevent scrambling. - Combine & Cook the Filling
Gradually pour the tempered yolk mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture thickens to a pudding-like texture (about 6–7 minutes). - Finish with Flavor
Remove from heat. Stir in vanilla extract and chopped walnuts. - Assemble the Pie
Pour the warm filling into the pre-baked crust. Smooth the top with a spatula. - Chill & Serve
Chill in the refrigerator for at least 4 hours, or until fully set. Top with whipped cream and extra walnuts just before serving.
Tips for Success
- Tempering eggs is key—add hot liquid slowly to avoid scrambling.
- Use real maple syrup, not imitation. The depth of flavor is worth it.
- Toast your walnuts first in a dry skillet for an even richer flavor boost.
- Want to elevate it? Add a pinch of cinnamon or sea salt to the filling.
Serving Suggestions
This pie is a standout all on its own, but here are a few fun pairings and dessert board ideas:
- Serve with a mug of warm cider or maple-laced coffee
- Add a slice alongside Banana Pudding for a cozy dessert bar
- Offer bite-sized Caramel Apple Cookies as a crunchy side treat
Storage Tips
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Can be frozen for 1–2 months—wrap tightly and thaw in the fridge overnight.
- Best served cold or slightly cool; do not reheat.
More Recipes You’ll Love
- Pumpkin Spice Muffins – the coziest baking aroma ever
- Chocolate Chip Cookie Dough Brownie Bombs – for chocolate lovers who want a decadent bite
- Pecan Pie Bars – nutty, gooey, and easy to serve at holiday gatherings
Final Thoughts
If you love butterscotch pudding, maple pecan anything, or no-fuss pies with maximum impact, this Maple Walnut Butterscotch Pie is your dream dessert. Make it once and it’ll become a new holiday tradition—or your next “just because” treat.
Tried it? Let me know in the comments and follow ChefManiac for more cozy, classic bakes that always hit the sweet spot.
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