Maple Walnut Cream Pie

Real maple syrup is the star here, and you’ll taste it. Two full cups of syrup cook slowly with milk, egg yolks, and flour in a double boiler until the mixture thickens into a silky, amber-colored custard that smells like a Vermont sugar shack in spring.

The double boiler is doing the important work. Direct heat would scramble the egg yolks or scorch the maple syrup. Gentle, indirect steam gives you a smooth custard with no lumps and no burnt spots. Plan on about 30 minutes of patient stirring.

Poured into a pre-baked pie shell and scattered with chopped walnuts, the pie chills until set, then gets crowned with whipped cream (or yogurt for a lighter finish) and more nuts right before serving.

Pro Tips

• Use real maple syrup, not pancake syrup. Imitation syrup is mostly corn syrup and won’t give the custard its distinctive maple flavor.
• Beat the egg yolks well before adding to the milk mixture. This helps them incorporate smoothly and prevents streaks in the filling.
• Stir constantly during the double boiler cook. Even gentle heat can cause the mixture to stick and develop a starchy taste on the bottom.
• Chill the pie thoroughly before adding the topping. At least 2 hours, longer is better.

Variations

• Toast the walnuts before sprinkling for a deeper, roasted flavor.
• Swap walnuts for pecans for a Southern-style maple pecan cream pie.
• Drizzle a thin stream of warm maple syrup over the whipped cream just before serving.