This amazing pie is rich and dense in texture – reminiscent of a French Flan –successfully blending fragrances of maple and roasted nuts. We like using an amber syrup for this type of recipe, the maple taste is more intense.
Roast the hazelnuts, almonds and pecans separately (about 20 minutes 350 °F). Let cool. Remove the skin from the hazelnuts.
Line the pie plate with the pie crust.
Preheat the oven to 375 °F and place a grill on the lowest level.
Beat the maple syrup, cream, flour and salt together in a pan. Add butter.
Bring to a boil on medium-high, whisking continually, remove from the heat and let cool.
Once the mixture cools, whisk in the eggs and add the Scotch and the grated tonka. Pour the mixture in the pie plate.
Put the pie on a bake sheet, in case of overflow, then place in the oven on the lowest grill. Cook for 15 minutes.
Lower the heat to 350 °F and continue baking for 15 minutes. Remove the pie from the oven and decorate with nuts.
Cover the pie with aluminum foil and cook for another 15 minutes or until the center is firm.