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It took me several hours to crack one cup’s worth of black walnuts. If you crack your own walnuts, be sure to hand pick through the nut meat at least twice. I rely on my fingertips rather than my eyes to ensure no microscopic nut shells find their way into my food.

The rest of the recipe is pretty straightforward. Now I know why black walnuts are so expensive. They are labor intensive.

I must be getting better at using key words. This recipe is taken from a source entitled As Easy As Pie, by Susan G. Purdy.

Ingredients

1. 3 eggs
2. 1/4 teaspoon salt
3. 1/3 cup sugar (I used brown sugar)
4. 1/4 cup melted butter
5. 1 cup pure maple syrup
6. 1 cup shelled black walnuts

One note on pie crust. This is a liquid filling, so be sure to brush baked pie crust to fill in all holes.

Preparation:

1. Preheat oven to 425 degrees F.
2. Using a whisk or mixer, beat the eggs and the salt. Set aside.
3. Prepare pie crust or bake frozen crust per directions.
4. Remove pie crust and let it cool.
5. Reduce oven temperature to 375 degrees F.
6. Add the sugar, melted butter, maple syrup to the eggs and salt.
7. Beat until blended, but not frothy.
8. Put cooled pie shell on a foil-lined cookie sheet. Set on a level surface.
9. Pour the filling into the pie shell and cover top with walnuts.
10. Bake for 30-40 minutes or until a stainless steel knife inserted into filling one-inch from the edge comes out clean.

Some people may want to add whipped cream or ice cream.

I have no idea if this pie can be served hot. I shared it the next day and it was rich and flavorful. Like pecan pie, a little goes a long way.