Maple-Nut Pie

This sticky pie is similar to pecan but features toasty walnuts. Hints of light rum and nutmeg round out the flavor.

Prep: 30 min.
Bake: 13 min./35 min.
Cook: 8 min.

Ingredients
1 Recipe Single-Crust Pie Pastry, see recipe or 1 rolled refrigerated unbaked piecrust (1/2 of a 15-oz. pkg.)
1-1/2 cups pure maple syrup
3 eggs
6 Tbsp. butter, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 cups coarsely chopped walnuts, toasted
1 Tbsp. vanilla
2 Tbsp. light rum (optional)
1/4 tsp. freshly ground nutmeg
Rum raisin or vanilla ice cream

Directions
1. Preheat oven to 450 degrees F. Prepare pastry and line 9-inch pie plate. Prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 5 minutes more or until crust is lightly browned cool. Reduce oven to 350 degrees F.

2. In saucepan bring maple syrup to boiling. Reduce heat. Simmer, uncovered, for 10 to 12 minutes or until reduced to 1 cup.

3. In medium bowl beat eggs with electric mixer on medium to high speed until thick and lemon colored, about 5 minutes.

4. In large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated and brown sugar; beat to combine. Beat in reduced syrup and eggs. Fold in walnuts, vanilla, rum, and nutmeg. Pour into prebaked crust.

5. Bake pie on baking sheet in lower third of oven 35 minutes or until set around edges; cool. Serve with ice cream. Makes 10 servings.

Nutrition Facts
Calories 526, Total Fat (g)30, Saturated Fat (g)8, Cholesterol (mg)82, Sodium (mg)135, Carbohydrate (g)60, Fiber (g)2, Protein (g)7, Vitamin C (DV%)1, Calcium (DV%)7, Iron (DV%)13, Percent Daily Values are based on a 2,000 calorie diet