Maple Nut Pie
Why I Love This Recipe
Dig into a chocolate-drizzled riff on classic pecan pie.
Ingredients You'll Need
all-purpose flour, for work surface
1 recipe All-Purpose Piecrust
4 c. coarsely chopped raw nuts
1 large egg
2 tsp. pure vanilla extract
1/4 c. plus 1 1/2 tbsp. whipping cream, divided
1/2 c. packed light brown sugar
1/2 c. pure maple syrup
1/2 c. unsalted butter
1 tsp. flaked sea salt (such as Maldon), divided
2 oz. bittersweet chocolate, chopped
Preheat oven to 375 degrees F with the rack in the lowest position. On a floured surface, roll All-Purpose Piecrust dough to a 13" circle. Transfer to a 9" pie plate; fold edges under to align with the rim of the plate; crimp. Chill at least 15 minutes.
Toast nuts, in a single layer, on a baking sheet, stirring once, until lightly toasted, 5 to 7 minutes. Cool completely.
Whisk together egg, vanilla, and 1/4 cup cream in a bowl. Bring brown sugar, maple syrup, butter, and 1/2 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in toasted nuts. Quickly stir in cream mixture. Pour hot filling into crust.
Bake until filling is bubbling in the center, 25 to 30 minutes. Cool, on a wire rack, at least 1 hour.
Microwave chocolate and remaining 1 1/2 tablespoons cream, stirring at 20-second intervals, until melted and smooth, about 1 minute. Drizzle over pie, and sprinkle with remaining 1/2 teaspoon salt.