Maple Nutcracker Pie

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  • 40 min prep time
  • 1 hr 25 min total time
  • 9 ingredients
  • 8 servings

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling and Topping

1
egg, slightly beaten
1
cup firmly packed brown sugar
1
cup Maple Syrup
1/3
cup margarine or butter, melted
1
teaspoon vanilla
3
eggs
1
cup chopped walnuts or pecans (or combination of both)
1/2
cup whipping cream, whipped

Directions

  1. 1 Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan. Trim crust even with edge of pan. Using 2-inch star-shaped cookie cutter or sharp knife and paper pattern, cut 22 stars from second crust.
  2. 2 Heat oven to 375°F. Place 8 star cutouts on ungreased cookie sheet. Brush with beaten egg. Reserve remaining beaten egg. Bake at 375°F. for 8 to 11 minutes or until golden brown.
  3. 3 Meanwhile, in large bowl combine brown sugar, syrup, margarine, vanilla and 3 eggs; blend well. Stir in walnuts. Pour into pie crust-lined pan. Brush edge of crust with beaten egg. Arrange remaining star cutouts over crust edge, extending over filling. Brush with reserved beaten egg.
  4. 4 Bake at 375°F. for 35 to 45 minutes or until center is set and crust is deep golden brown. Cover edge of pie crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
  5. 5 To serve, top each slice with dollop of whipped cream and star cutout. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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