Maple Chocolate Walnut Pie

5 from 2 votes

Maple Chocolate Walnut Pie

This deeply rich Maple Chocolate Walnut Pie combines maple syrup, dark chocolate, and toasted walnuts in a buttery, flaky pie crust.

Prep Time40

Cook Time50

Total Time1 30

Course: Dessert

Cuisine: American

Servings:

Calories: 592kcal

Author: Lauren Skardal

Ingredients

Pie Dough

2 cups all-purpose flour
1½ teaspoon salt
2 tablespoon granulated sugar
1 cup butter, room temperature
5-6 tablespoon ice water

Maple Chocolate Walnut Filling

2½ cups walnuts
1 cup high-quality dark chocolate chips such as Ghirardelli or Guittard
4 tablespoon butter, melted
½ teaspoon salt
1 teaspoon vanilla extract
1 cup maple syrup
1 tablespoon flour
2 eggs
1 egg yolk

Egg Wash

1 egg white (reserved from egg yolk used for the filing)
1 teaspoon water

Instructions

Pie Crust

In a medium bowl, combine the flour, salt, sugar, and softened butter by hand with a large spoon (not a mixer). Add the water 1 tablespoon at a time until the mixture comes together and forms a dough. It should not be crumbly.
Press the dough into a round disk, cover in plastic wrap, then refrigerate for 30 minutes or overnight.
Roll out the dough on a lightly floured work surface, adding more flour as needed to prevent the dough from sticking to the counter or the rolling pin from sticking to the dough.
To roll out the dough place the rolling pin in the center of the dough and press and roll outwards. Lift the dough, turn it 90 degrees, and repeat. This prevents the dough from sticking to the counter.
Continue to roll out the dough (avoiding pressing too hard at the edges to avoid tapered edges) until the dough is large enough to fit in the pie dish with ½-1 inch of overhang.
Tuck any crust that hangs over the dish over the outer edge (rather than tucking in towards the center) and press it to create a nicely rounded and thicker top crust.
Flute the edge of the pie crust with the knuckle of your index finger on your nondominant hand and your thumb and index finger on your dominant hand (see picture in steps above if needed). Place the pie dish flat in the freezer while you work on the filling.

Maple Chocolate Walnut Filling

Preheat the oven to 350℉.
Place the walnuts on a baking sheet and toast them at 350℉ for 8 minutes.
In a large microwave-safe mixing bowl, add the dark chocolate chips. Microwave for 1 minute at 50% power, stir, and add 30 seconds as needed until it has melted. Add the melted butter, salt, and vanilla extract and stir to combine.
Add the maple syrup and combine. Ensure that the batter is at room temperature. It should not be hot, or it will cook the eggs. Then add the 2 eggs and 1 egg yolk and mix thoroughly to combine.
Sift in the flour.
Add the toasted walnuts and stir to combine.
Remove the pie crust from the freezer. Pour the filling into the pie crust.
Combine the egg white and 1 teaspoon water. Brush on the fluted edges of the pie crust.
Bake the pie at 350℉ for 45-50 minutes or until the crust starts to turn brown. Check the crust at the 30-minute mark and cover if needed to prevent the crust from burning. You may not need to do this at all, but it is worth checking to prevent a burnt crust.
Allow the pie to cool, but serve warm topped with vanilla ice cream.

Notes

Making the Pie Dough: The dough should not be crumbly (but not too wet either). If it is crumbly now, it'll be crumbly later when you try to roll it out.

Creating Fluted Edges. Use the knuckle of your index finger rather than the tip of your finger to create the fluted edges. It creates a rounder edge, and your fingernails are less likely to get in the way.

For years I had trouble with creating a fluted edge on a pie crust. It always seemed so simple, but I could never do it. Ultimately, the trick is to have an extra thick rim of dough around the edge. This helps it to hold its shape and to be substantial enough to look fluted. For that reason, this pie crust is designed to be extra thick.

Chopping Walnuts: If you want smaller chunks of walnuts in your pie, rather than halved walnuts, feel free to chop them into smaller pieces.

Substituting Pecans: You can absolutely use pecans instead of walnuts or a combination of both. I've made it both ways and they're both good.

Nutrition