Maple Syrup Pie
A classic Quebecois dessert, this rich and sweet maple syrup pie features a flaky crust and a delightful, custardy maple filling.
Ingredients
- 1 Pre-made pie crust — 9-inch, unbaked
- 500 mL Pure maple syrup — Dark, robust flavour preferred
- 125 mL Heavy cream — 35%
- 60 g Unsalted butter — Melted
- 2 Large eggs
- 30 g All-purpose flour
- 2 ½ mL Vanilla extract
- 1 pinch Salt
Equipment
- 9-inch pie plate
- Large mixing bowl
- Whisk
- Wire rack
Instructions
Tip: tap Start Cooking for hands-free step mode with built-in timers.
- 1
Preheat your oven to 190°C (375°F). Place the unbaked pie crust in a 9-inch pie plate. Flute the edges if desired. Set aside.
- 2
In a large bowl, whisk together the eggs until lightly beaten. Gradually whisk in the melted butter until fully combined.
- 3
Add the pure maple syrup, heavy cream, all-purpose flour, vanilla extract, and a pinch of salt to the egg mixture. Whisk until the mixture is smooth and well combined, about 1-2 minutes. Ensure no lumps of flour remain.
2 min timer - 4
Carefully pour the maple syrup filling into the prepared pie crust. It should fill the crust almost to the top.
- 5
Bake for 10 minutes at 190°C (375°F). After 10 minutes, reduce the oven temperature to 160°C (325°F) without opening the oven door.
10 min timer - 6
Continue to bake for another 35-45 minutes, or until the centre is mostly set with a slight jiggle. The crust should be golden brown.
45 min timer - 7
Remove the pie from the oven and place it on a wire rack to cool completely. This usually takes 2-3 hours.
180 min timer - 8
Once cooled, the pie will firm up further. Serve at room temperature or slightly chilled, perhaps with a dollop of whipped cream.
- 9
Slice and enjoy this classic Canadian treat! Best served the same day or the day after baking.
Notes
- Using good quality, pure maple syrup is crucial for the best flavour. Avoid imitation syrups.
- If the pie crust starts to brown too quickly, you can cover the edges with aluminum foil.
Substitutions
- Pre-made pie crust: Homemade shortcrust pastry
- Heavy cream: Half-and-half (results in a slightly less rich pie)
Storage
Covered, at room temperature for up to 2 days, or refrigerated for up to 4 days.
Freezer
Yes, pie can be frozen whole or in slices for up to 2 months. Thaw overnight in the refrigerator.
Nutrition not calculated. Cook temperatures follow Health Canada guidance where cited.
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