When you're craving maple pecan pie, only different, try this maple walnut pie. The filling bakes into a gooey layer of brown sugar maple custard, the flavor deepened with a generous splash of nocino (black walnut liqueur) or coffee. The walnuts float to the top, becoming caramelized, crunchy, and utterly addictive.
Bake this in my flaky gluten-free pie crust or almond flour pie crust for a gluten- or grain-free dessert, or go with a traditional flaky wheat-based pastry if you prefer.

While I've been a longtime fan of pecan pie since I shared my favorite maple bourbon pecan pie recipe back in 2011, I didn't fall for walnut pie until I tried a version from Three Babes, a delicious (and gluteny) pie bakery here in the San Francisco Bay Area.
Their walnut pie inspired me to make a walnut version of my favorite pecan pie. I started with my flaky oat flour pie crust, parbaked so it would stay crispy. I had a bottle of Nocino, a spiced walnut liqueur made with underripe walnuts, so I added a generous pour to the pie, and this walnut pie was born.
The bitter notes from the nuts and liqueur complement the sweet custard filling, all crowned with crunchy caramelized walnuts. Don't worry if you don't have nocino on hand; try this with coffee liqueur, or strongly brewed coffee instead.
And if you're looking for more festive pie recipes, you can find all my pie and tart recipes here including my gluten-free pumpkin pie and almond flour lemon tart.
Ingredients
- Start with a flaky gluten-free pie crust made with sweet rice, oat, and millet flours for extra flavor.
- Need a quicker crust? Make my easy press-in gluten-free tart crust in a pie pan. If gluten isn't an issue, use my laminated wheat flour pie crust. Or go grain-free with my paleo pie crust.
- Toasted walnuts add crunch and flavor. Be sure to use fresh walnuts; these can go rancid quickly, so toss them if they smell at all like paint thinner. I like to use raw walnuts and toast them myself for the best flavor.
- Maple syrup adds sweetness and body. I recommend using darker syrup which is thicker and more flavorful.
- Eggs set the filling.
- Butter and heavy cream make the filling rich and creamy.
- Use plant-based butter and coconut cream for dairy-free.
- Brown sugar adds sweetness, body, and deep molasses notes.
- I prefer organic dark brown sugar for the most flavor. Or make it refined sugar-free with coconut sugar.
- Flour (sweet rice or AP) absorbs excess moisture, a technique that I use in other recipes such as gluten-free quiche and lemon buttermilk pie.
- Vanilla adds rich floral notes.
- Nocino (spiced walnut liqueur) adds rich flavor, spice, and a boozy kick.
- If you don't have Nocino, try coffee liqueur or other complimentary liqueur instead. For a non-alcoholic version, use strongly brewed coffee.
- Fine salt sharpens the flavor of the filling, while flaky salt added on top optionally adds addictive crunch.
Method
This recipe makes one 9-inch pie, serving 10-12. I recommend making the pie crust dough the day before so you aren't rushed. This builds flavor in the pie dough, and gives the flours a chance to absorb moisture, making for a more tender crust.
The pie can be baked up to 3 days ahead; however, the crust will be most crisp the day of baking.
Accompaniments
This rich pie likes something light and creamy to round out its flavors, such as a scoop of vanilla ice cream. Here are some suggestions.
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Maple Walnut Pie & Gluten-Free Crust
Print Recipe Pin RecipeIngredients
For the pie:
- 1 parbaked 9" flaky gluten-free pie crust
- 3 cups raw walnut halves (9 ounces / 260 grams)
- ½ cup dark brown, muscovado, or coconut sugar (3 ounces / 85 grams)
- 2 tablespoons sweet white rice flour (or all-purpose flour if not gluten-free) (.5 ounce / 15 grams)
- ½ teaspoon fine sea salt
- 1 stick unsalted butter, melted (4 ounces / 110 grams)
- 3 large eggs
- ⅓ cup heavy cream (2.75 ounces / 75 grams)
- ⅓ cup maple syrup (4 ounces / 110 grams)
- ⅓ cup nocino walnut liqueur (or strongly brewed coffee) (2.75 ounces / 75 grams)
- 1 tablespoon vanilla extract
- ½ teaspoon flaky salt (such as Maldon)
- vanilla ice cream or barely sweetened whipped cream, for serving
Instructions
Let's make pie!:
- Position a rack in the lower third of the oven and preheat to 325º. Place the parbaked crust on a rimmed baking sheet (optionally lined with parchment for easy clean-up).
- Spread the walnuts on another rimmed baking sheet and bake for 10-15 minutes, until golden and fragrant. Let cool completely, then break them into halves and quarters.
- In a large bowl, whisk together the sugar, flour, and salt. Whisk in the melted butter, then the eggs. Add the cream, maple syrup, nocino or coffee, and vanilla, whisking until smooth. Stir in the walnuts and pour the filling into the parbaked crust. Sprinkle evenly with the flaky salt.
- Bake the pie until just set, 30-40 minutes. Ways to tell when the pie is done:-The pie wobbles slightly when you shake it from side to side, but doesn't slosh wetly.-An instant-read thermometer inserted into the center registers 160-165ºF.-When you press down on the center of the pie with the back of a spoon, the custard feels softly set, like Jell-o.-The sides of the pie may be very slightly puffed, but they should not be so puffed that the pie cracks around the edges.
- Remove the pie from the oven and let cool completely, 2 hours. Cut into wedges and serve with ice cream or whipped cream. Or chill before cutting for cleaner slices, letting the slices come to room temperature before serving.
- The pie will keep at room temperature for up to a day, or chilled airtight for up to three days, though it is best the day of baking when the crust is crisp.
Sarah @ Snixy Kitchen says
Your pie turned out beautifully, Alanna! The nocino tasted like the perfect pairing for a sweet walnut pie. I can understand why you'd be impatient in waiting to cut into it. We need to figure out how to get that shop to sell some of their nocino to you!
Alanna says
I know, seriously! Thanks for the sweet note. :)
Jesse says
Really lovely pie! I think the process would be great with pecans and some rum for Thanksgiving.
Alanna says
Oooh, I love the sound of that!
[email protected] says
Gorgeous pictures! I'm craving a slice of this pie so much right now!
Alanna says
Aw, thank you Tori!
Katrina @ Warm Vanilla Sugar says
What a beauty!! That filling is to die for. Oh my!
Alanna says
Thanks Katrina!
Aysegul Sanford says
This pie is a dream come true! I have never used nocino before, but I'll putting it on my list of flavors to try.
Beautiful photos as well. As always!
Alanna says
Oh, you will love it. Thanks so much Aysegul!
June Baby says
Wow, that looks amazing! Like pecan pie, but better. Adding booze always a great idea! :D
Alanna says
Haha, take that, pecan pie. I quite agree re: booze! :)
Anonymous says
OOOOOH MY! thank you for the idea! *drool*
Ellen
Alanna says
You bet!
Valentina @Hortus says
This is beautiful beyond words! I can't believe Nocino made it all the way there from Italy and people actually know about it but come on - it is San Fran you live in! California walnuts (well, California everything, tbh) are just gorgeous!
Alanna says
Thank you Valentina! I know, I've been seeing nocino at all the awesome Italian places in SF lately. To think I lived in Bologna for a year and never even heard of it - che peccato! ;) Thanks so much for the note - it means worlds to me coming from a force such as yourself.
Sophie says
Oh... yum! This pie looks beautifully decadent, photos are lovely. Am a big fan of walnuts, can't get enough...
Alanna says
Thanks so much Sophie. :)
Lindsey | Mabel & the Wooden Spoon says
This pie beside the fire with a mug of spiced cider. This will fill my dreams tonight.
Alanna says
Oooh.. mine too. :)
cynthia says
Could this be any more incredible? Your pie game is unreal, Alanna! This pie is so beautiful (that perfect crust! that texture!) and it sounds so delicious. Amazing.
Alanna says
Awwwww!!! You are the sweetest Cynthia, thank you thank you!
jennifer ott says
Could you make this without the Nocino? If so how would you adapt?
Alanna says
Hi! You could probably just leave it out altogether and still have a lovely, well-balanced pie. Let me know if you give it a go!
london bakes says
This sounds like such a sophisticated and delicious take on a classic; I've grown to love the bitterness of walnuts too and find them such a nice contrast to the sweetness of the everything this time of year. This is a totally killer pie.
Alanna says
Thank you so much Kathryn. <3
Phoebe says
Sounds wonderful! And if you really do want to try making homemade nocino then I can help you out with procuring the green walnuts you'll need. We've got an English walnut tree in the backyard and it's usually just the squirrels who take advantage of all the walnuts it produces. Let me know if you are interested; you can get my email address from Joelle :)
Alanna says
Oh I would LOVE that!!! It looks so simple! Ok, I'll hit up Joelle. :)
Ana Kamin says
Thank you for letting me taste this one! :)
Alanna says
Yay! :)
Laura (Tutti Dolci) says
Fresh walnuts are the only kind I like, so I know I'd love this pie. Gorgeous!
Alanna says
They are pretty spectacular. Thanks Laura!
Sue/the view from great island says
I just ran across red walnuts at the store and bought up the whole lot --- this pie is spectacular, especially love that shot of the liqueur flowing over the ice cream...I really need to find that nocino, it's right up my alley! Have a wonderful Thanksgiving weekend!
Alanna says
Oh, I love red walnuts! Those would be insane in this pie. I hope you can get your hands on some nocino soon - you'll love it!
Eileen says
Dude, I have a teeny tiny batch of homemade nocino just chilling in my cabinet, and our neighbors down the street have a HUGE black walnut tree that overhangs the sidewalk. I can definitely get some for you come next June!
Alanna says
OMG, I would LOVE that!!
Marco says
You're doing an amazing and interesting photos. Surely it must be delicious.
Alanna says
Thanks!
Joshua Hampton says
Your pictures look fabulous. Now I'm craving for a slice of that pie.
Alanna says
Aw, thank you Joshua. :)
Carla says
How DELIGHTFUL is this pie?! I'm swooning over it. I really need to get my hands on some of this nocino- what a unique and special-sounding ingredient!!
Alanna says
Yeah, it's pretty much the bomb! :)
The Blonde Chef says
Wow you are just so incredibly talented! Every time I drop by your site I am just stunned by your gorgeous images! I wish I had a big slice of this pie in front of me, right now!
Alanna says
Awww!! What a kind thing to say - thank you so much. :D
Linda says
Thanks. Alanna, for the link to Salvation Sistersโmuch appreciated. Your post is mouthwateringly gorgeous as always.
Alanna says
Heck yeah - thanks Linda!
Elspeth says
Hello, just reading this posting! Thank you, it's lovely and am curious to try it. Did you ever try the Nocino recipe? It's from David Lebovitz (your link) and it's a great recipe, I make it every year or two. It would be most interesting to make with brandy. This year was the best ever for some reason- it varies year to year, more bitter or less.
Alanna says
That's awesome! I never tried it, but my friend just gifted me a ton of homemade nocino and it's DELICIOUS!
Amelia says
Did you ever try the nocino poached pears? After just seeing your mulled wine poached pears, Iโm feeling inspired. My family celebrates pie day on December 22 this year. Iโm scrolling for recipes. Thanks for being such an inspiration all these years!!!
Alanna says
Aw! Let me know if you make this one A! I didn't try nocino poached pears yet... next get together?!
Lena says
Hi Alanna. I've been looking in my area for the walnut liquor, do you think the brand matters? I've only seen nocello and I'm not sure it's strictly made with walnuts. I'm having a hard time deciding which pie to make..this or the maple bourbon pecan. They both sound so goodโบ
Alanna says
Ooh I've never heard of nocello! Hm it's hard to advise without tasting them. I'd try to find one made with the most natural ingredients and minimal sweetness, but that info isn't always available for spirits. Let me know what you end up trying! The maple bourbon pecan is always a favorite, and whiskey is quite easy to come by of course. :)
Lena says
Thanks, I will be sure to let you know! Have a wonderful Thanksgiving!
Alanna says
Please do! :)
Trish says
Alanna, this looks luscious! Iโm wondering if you think itโs possible to turn this into bars, similar to pecan pie bars? Hopefully it would be a timesaver which I could greatly use about now. Thank you for your thoughts :-)
Alanna Taylor-Tobin says
Hi Trish! I *love* the idea of turning this pie recipe into bars and I think it would work beautifully. I would make an 8-inch square version of this almond flour crust, parbake and press it down, then make the topping and pour it over, decreasing the bake time as needed. They might cut more cleanly if you took down the amount of liquid in the recipe too. Maybe less cream and liqueur / coffee? Please let me know what you try!
Trish says
Hi, Alanna- I followed your suggestions to turn this recipe into bars and itโs so good! I reduced all of the fluids to 1/4c, made the 8โ crust and used kahlua for nocino. Itโs not tooth-achingly sweet but just the right amount and balanced by the bit of salt on the top. Also, a dollop of your whipped mascarpone was the perfect topping. I gave some to a friend and she loved it, surprised because she normally prefers pecans. Thirty minutes was sufficient to bake and the bars cut nicely after refrigeration. You are a recipe genius!!
Alanna Taylor-Tobin says
Thank you for testing this recipe in bar form - brilliant! I'm so glad they were a hit. They sound utterly dreamy with whipped mascarpone on top, yum!!