Maple Syrup Pie
Indulge in the rich and velvety goodness of a classic maple syrup pie. This decadent dessert is a celebration of the natural sweetness of pure maple syrup, fresh cream, and a flaky pie crust.
What is maple syrup pie?
Maple syrup pie is a delicious dessert that highlights the distinct flavour of maple syrup. It is similar to a sugar pie but it’s made primarily with maple syrup instead of brown sugar, along with other ingredients such as cream, eggs, and flour. The filling is typically poured into a pastry crust and baked until set.
It is a popular dessert in regions where maple syrup is produced, such as Canada and parts of the United States. It is often served on special occasions or during the fall and winter months when maple syrup is harvested.
Why you’ll love this recipe:
- Easy to make – Using a store-bought pie crust, all you have to do is make the filling, which is just 5 ingredients. Whisk it all together, pour, and bake.
- Rich and decadent flavour – This recipe delivers a pie with an exceptional flavour profile. The star ingredient, pure maple syrup, infuses the filling with a rich, smoky sweetness that is both satisfying and indulgent. The cream in the filling makes it smooth and silky, and the egg gives it a custardy taste and texture.
- Can be made in advance – This pie can be made up to 2 days in advance and stored in the fridge. Take out one hour before serving to bring to room temperature.
Ingredients you’ll need:
- 1 single pie crust (store-bought or homemade)
- AP flour & cornstarch
- maple syrup
- heavy cream
- an egg
How to make maple syrup pie:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large mixing bowl, combine the flour and cornstarch. Add the maple syrup and whisk until the mixture is smooth and the cornstarch is completely dissolved.
- Add the heavy cream and egg. Whisk again until smooth. Set aside.
- Line a 9″ glass or metal pie pan with the pastry crust. Crimp the edges as desired. Pour the filling mixture into the pie crust.
- Bake at 400F for 40-45 minutes.
How to serve:
Serve as is or with a sprinkle of flaky sea salt. Great accompanied with a cup of tea or coffee. For a special occasion, serve with a dollop of whipped cream and/or toasted nuts, such as walnuts or pecans.
FAQ:
What kind of maple syrup is best to bake with?
Grade A amber or dark is the best to bake with because they both have a strong, robust maple flavour that shines through even after being baked.
Can I use pancake syrup instead of pure maple syrup in the pie?
It is not recommended to substitute pancake syrup for pure maple syrup in this recipe. Pancake syrup often contains a combination of corn syrup and artificial flavours, which will result in a different taste and texture. Using real maple syrup will give the pie the best authentic maple flavour.
Can I freeze maple syrup pie?
Yes, maple syrup pie can be frozen for longer-term storage. Wrap the cooled pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 2-3 months. Thaw the pie in the refrigerator overnight before serving.
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PrintMaple Syrup Pie
- Prep Time: 10 min
- Cook Time: 45 min
- Total Time: 55 minutes
- Yield: 8-10
- Category: dessert
- Method: bake
- Cuisine: Canadian
Description
Indulge in the rich and velvety goodness of a classic maple syrup pie. This decadent dessert is a celebration of the natural sweetness of pure maple syrup, fresh cream, and a flaky pie crust.
Ingredients
- 1 single pie crust (store-bought or homemade)
- 2 tbsp cornstarch
- 2 tbsp all-purpose flour
- 1 & 1/2 cups (375ml) maple syrup
- 1/2 cup (125ml) heavy cream
- 1 large egg
Optional toppings for serving:
- flaky sea salt (recommended, it really brings out the flavour and balances the sweetness)
- unsweetened or lightly sweetened whipped cream
- toasted nuts
Instructions
- Preheat oven to 400F and place a rack in the lowest position.
- In a large mixing bowl, combine the flour and cornstarch. Add the maple syrup and whisk until the mixture is smooth and the cornstarch is completely dissolved.
- Add the heavy cream and egg. Whisk again until smooth. Set aside.
- Line a 9″ glass or metal pie pan with the pastry crust. Crimp the edges as desired. Pour the filling mixture into the pie crust.
- Bake for 40-45 minutes or until the filling is set. Let cool to room temperature. Sprinkle with flaky sea salt if desired.
Notes
Leftovers can be covered and stored in the fridge for up to 3 days. Bring to room temperature before serving.
Nutrition
- Serving Size:
- Calories: 253
- Sugar: 28.8 g
- Sodium: 108.1 mg
- Fat: 8.7 g
- Carbohydrates: 42.7 g
- Protein: 2.1 g
- Cholesterol: 25.4 mg
Recipe adapted from Ricardo Cuisine
Seriously?! Such a stunning pie… and excellent instructions too. My French grand-mere was known for her Maple syrup pie and this looks exactly like hers! Don’t tell anyone but sometimes I also add raisins. Go team raisin!
Lol, go team raisin!
Beautiful, delicious, delightful Canadiana. I can’t believe I’ve never made this before – it’s so simple, yet so tasty. Great recipe!
Thank you! Glad you liked it:)
I love a good pie. This maple syrup pie was simple but hits the spot.
Thank you!
How perfect for Canada Day! Had to give it a test run and it is so delicious – definitely adding it to my menu!
Wonderful and enjoy!
That looks succulent! And brings back memories, my dad was making them a lot back in the day. Your version looks perfect! Yum!
Thank you!