Recipe: Maple-Nut Pie

MAPLE-NUT PIE

"This recipe was created in honor of my father, who passed away when I was a little girl. We shared a love of maple walnut ice cream." - Robin Haas

1 recipe single-crust pie pastry, or 1 rolled refrigerated unbaked pie crust (half of a 15-ounce package)
1 1/2 cups pure maple syrup
3 eggs
6 tablespoons butter, softened
1/3 cup granulated sugar
1/4 cup packed brown sugar
2 cups coarsely chopped walnuts, toasted
1 tablespoon vanilla
2 tablespoons light rum (optional)
1/4 teaspoon freshly ground nutmeg
Rum raisin or vanilla ice cream (for serving)

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.

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

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

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

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

Makes 1 (9-inch) pie, 10 servings
Source: Robin Haas to the Honolulu Advertiser, August 27, 2008