5 from 1 review

Maple Walnut Pie & Gluten-Free Crust

By Alanna Taylor-Tobin on Nov 25, 2014 (updated Feb 27, 2025) / 58 Comments Jump to Recipe

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 go-to gluten-free pumpkin pie.

Ingredients

Start with a flaky gluten-free pie crust made with sweet rice, oat, and millet flours for extra flavor.
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.

dry ingredients in bowl — Combine the brown sugar, flour, and salt.

stirring ingredients — Whisk in the melted butter and eggs.

ingredients being mixed — Add the cream, maple syrup, and liqueur or coffee.

pie mix being stirred — Stir in the toasted walnuts.

pie filling poured into crust — Pour the filling into a parbaked 9-inch pie crust.

sprinkling salt on pie — Sprinkle with flaky salt.

overhead shot of Salty Nocino Walnut Pie {Gluten-Free — Bake the pie until softly set, 30-40 minutes.

pie and ice cream — Let cool for at least 2 hours, then slice and serve.

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this walnut pie, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5 from 1 review

Maple Walnut Pie & Gluten-Free Crust

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This maple walnut pie tastes like pecan pie, only it's loaded with toasted walnuts and kissed with walnut liqueur (or coffee). Easy to make, no corn syrup required!

Alanna Taylor-Tobin

Prep Time: 20

Cook Time: 40

Total: 1

Servings: 10 to 12 small but rich servings (makes one 9" pie)

Ingredients

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.

Notes

Loosely based on my Maple Bourbon Pecan Pie which was generously adapted from Cook's Country.

If you don't have nocino on hand, you could try a different liqueur here such as coffee or hazelnut, decreasing the sugar a bit if the liqueur is on the sweet side. Alternatively, trade in walnuts for the pecans in my favorite Maple Bourbon Pecan Pie.

I think you could throw down a layer of chopped bittersweet chocolate over the bottom of the crust prior to adding the filling for a chocolatey twist.

You can use a wheat-based pie crust if not gluten-free.

All ounce measurements here are by weight.

Nutritional values are based on one of ten servings.

Nutrition

Calories: 540kcalCarbohydrates: 36gProtein: 9gFat: 41gSaturated Fat: 12gCholesterol: 84mgSodium: 339mgPotassium: 223mgFiber: 3gSugar: 20gVitamin A: 475IUVitamin C: 0.5mgCalcium: 65mgIron: 1.8mg

Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

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5 from 1 vote