Rich Vegan Maple Walnut Pie With a Buttery Crust

I baked this Vegan Maple Walnut Pie for my book club last week. The maple gave it a deep buttery flavor, and my aunt said it was her favorite.

Decadent Vegan Maple Walnut Pie

The pie features a flaky crust made with plant-based ingredients and a filling of walnuts mixed in a sweet maple syrup base, resulting in a rich and satisfying dessert. This recipe takes approximately 1 hour to prepare and 40 minutes to bake, serving about 8 slices.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup coconut oil or vegan butter, solid
• 3-4 tablespoons cold water
• 1 cup maple syrup
• 1 cup finely chopped walnuts
• 1/4 cup almond milk or any plant-based milk
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions

1. Prepare the Crust: In a mixing bowl, combine flour and salt. Cut in the coconut oil or vegan butter until the mixture resembles coarse crumbs. Gradually add cold water until the dough holds together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat the Oven: Preheat your oven to 350°F (175°C).
3. Roll Out the Dough: After chilling, roll out the dough on a floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trimming the edges as needed.
4. Make the Filling: In a large bowl, whisk together maple syrup, almond milk, cornstarch, vanilla extract, cinnamon, nutmeg, and salt until smooth. Stir in the chopped walnuts until evenly coated.
5. Bake the Pie: Pour the filling into the prepared crust. Bake for 35-40 minutes or until the filling is set and slightly bubbly.
6. Cool and Serve: Allow the pie to cool completely before slicing. This pie is delicious served alone or with a scoop of vegan ice cream.

Cook and Prep Times

• Prep Time: 60 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 40 minutes

Nutrition Information

• Servings: 8 slices
• Calories: 320kcal
• Fat: 15g
• Protein: 4g
• Carbohydrates: 45g

I store the pie at room temperature for up to two days, or in the fridge for up to four days. The stay rich, and I let slices come to room temperature before serving.