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Butterscotch Maple Walnut Three Layer Pie Recipe

Butterscotch Maple Walnut Three Layer Pie Recipe
  • Category

    Dessert

  • Cusine

    American

What do you need?
How to make?

Ingredients

For the Crust:

1 1/2 cups finely ground graham crackers

1 1/2 tablespoons ground walnuts

2 1/2 tablespoons brown sugar

6 tablespoons unsalted butter

 

For the Baked Filling:

1/2 cup dark brown sugar

2 tablespoons cornstarch

1/4 teaspoon salt

1 cup half-and-half

1 large egg yolk

1/2 tablespoon unsalted butter

1 teaspoon vanilla extract

For the Chilled Filling:

1

1/2 cup sweetened condensed milk

1/2 cup Grade B Maple Syrup

For the Whipped Cream:

1 pint heavy cream

4 tablespoons confectioner\'s sugar

1 teaspoon black walnut extract

Directions

Pulse graham crackers, walnuts, and brown sugar in food processor until ground into a fine crumb, 10 to 12 short pulses. Place dry mixture in a large bowl. Folding with a rubber spatula, slowly add melted butter and continue folding until evenly moistened. Press mixture into bottom of pie dish , covering the bottom and sides. Refrigerate crust for thirty minutes. Adjust oven rack to center position and preheat oven to 350 degrees F. Bake empty crust until golden brown, 10 to 12 minutes.

For the baked filling, in a small saucepan, combine brown sugar, cornstarch, salt, and half-and-half over medium heat. Stir until it begins to thicken, 7 to 8 minutes, then add egg yolk, stirring until mixture is thick enough to coat the back of a spoon. Remove from heat, add butter and vanilla, stirring continuously until completely combined. Pour into pie shell. Bake at 350 degrees F for until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool for one hour.

using an electric hand mixer, whisk softened cream cheese, condensed milk, maple syrup, and vanilla extract in large bowl until combined and smooth. Pour over cooled baked layer and smooth top. Cover and chill for at least an hour.

using an electric hand mixer, whip heavy cream until very thick, gradually adding the powdered sugar one tablespoon at a time and walnut extract until cream forms stiff peaks. Layer on top of chilled pie layer generously, refrigerate until time to serve.