Nut pie with maple syrup

Arlie Wyatt
very easy
3 5
60 mins
60 mins


Servings: 12
  • 175 g Flour
  • 1 pinch Salt
  • 125 g Butter
  • 50 g Sugar
  • 3 Eggs (size M)
  • 50 ml Maple syrup
  • 200 g demerara sugar
  • 100 g Dark chocolate
  • 400 g mixed nuts (e.g. peanuts, cashew nuts, almonds, hazelnuts)
  • 100 g Pecan nuts
  • 2 short pastry stars, currants and mint to decorate
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease


  1. 1

    Knead flour, salt, 75 g butter, sugar and 1 egg first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Roll out the dough on a floured work surface until it is round (approx. 30 cm Ø) and put it into a greased tart tin (approx. 26 cm Ø), press it firmly and press the edge in wavy shape. Place the mould in a cool place for approx. 30 minutes

  2. 2

    Boil maple syrup, brown sugar, 50 g butter and rum. Whisk 2 eggs and slowly stir in the sugar mixture. Chop the chocolate finely. Spread 75 g chocolate on the base. Coarsely chop the mixed nuts and put them into the mould. Spread the pecan nuts evenly around the edge of the pie. Pour the egg mixture over the pie and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes.

  3. 3

    Remove the pie from the oven and let it cool down on a cake rack for about 1 hour, then put it in a cool place for another 2 hours. Melt 25 g chocolate in a bowl over a warm water bath. Pour chocolate in strips over the pie. Decorate the pie with short pastry stars, currants and mint. Serve with whipped cream

  4. 4

    waiting time approx. 3 1/4 hours

Nutrition Facts

420 kcal
30 g
29 g
9 g