This Maple Syrup Pie is a celebration of rich, velvety sweetness with a hint of caramelized depth. The filling, made with pure maple syrup, offers a luscious, smooth texture that melts in your mouth.
A buttery, flaky crust provides the perfect contrast, making every bite a harmonious blend of flavors. Ready in just 1 hour and 30 minutes, it’s an effortless yet impressive dessert that feels indulgent and comforting.
Warm spices like cinnamon and nutmeg enhance the syrup’s natural richness, creating a cozy, autumnal aroma. The pie’s golden, glossy surface is as beautiful as it is delicious, making it a showstopper for any occasion. Whether served chilled or slightly warm, this dessert promises a decadent experience that’s sure to delight your taste buds and leave everyone asking for seconds.
Ingredients for Maple Syrup Pie
- Pie Crust: 1 buttermilk pie crust, chilled (store-bought or homemade)
- Egg Wash: 1 egg beaten with 1 tablespoon water (optional, for a golden crust)
- Maple Syrup Filling:
- 1 ½ cups (12 fl oz/360 ml) pure maple syrup (grade A or B for best flavor)
- 6 tablespoons (3 oz/85 g) unsalted butter, cold and diced
- ½ cup (4 fl oz/120 ml) heavy whipping cream, cold
- 2 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
Step-by-Step Instructions
- Preheat the oven: Place a rimmed baking sheet on a middle rack in the oven and preheat to 350°F (180°C).
- Prepare the crust: On a floured surface, roll out the buttermilk pie crust to a 1/8-inch (3 mm) thick round. Line a 9-inch (23 cm) pie pan with it, crimp the edges, and brush with egg wash. Refrigerate while preparing the filling.
- Reduce the maple syrup: In a medium saucepan over medium heat, bring the maple syrup to a vigorous simmer. Let it reduce for 5 minutes, adjusting the heat if it bubbles too much.
- Add butter and cream: Remove the saucepan from the heat and stir in the cold butter until melted. Then, stir in the cold whipping cream. Let the mixture cool for 15 minutes.
- Whisk in eggs and dry ingredients: Whisk in the eggs, followed by the flour and salt, until the mixture is very smooth and free of lumps.
- Assemble and bake: Pour the filling into the prepared crust and bake on the hot baking sheet for 50-60 minutes, or until the pie is nicely browned, slightly puffed, and still a bit jiggly in the center.
- Cool and serve: Let the pie cool fully for at least 2 hours before serving. For a cold pie, transfer it to the refrigerator for at least 4 hours to chill completely.
- Store leftovers: Keep leftovers loosely covered in the refrigerator for up to 2 days.
Perfect Pairings: Serving Suggestions
This Maple Syrup Pie is a showstopper on its own, but pairing it with a dollop of freshly whipped cream or a scoop of vanilla ice cream takes it to the next level. For a touch of texture, sprinkle some chopped toasted pecans on top. Serve it as a decadent dessert after a cozy fall dinner or as a sweet treat with your afternoon coffee.
Storage & Reheating Tips
Store any leftovers loosely covered in the refrigerator for up to 2 days. If you prefer to serve the pie cold, let it chill in the fridge for at least 4 hours. To enjoy it warm, reheat individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes. Just be careful not to overheat, as the filling may become too runny.
Recipe Variations to Try
Feel free to get creative with this recipe! Swap the buttermilk crust for a graham cracker crust for a different texture. For a richer flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the filling. If you’re feeling adventurous, mix in a handful of chopped walnuts or dried cranberries before baking for a delightful twist.
Equipment Guidance for Success
Using a rimmed baking sheet is key to catching any potential spills and ensuring even baking. A 9-inch pie pan with a fluted edge works best for this recipe, and a rolling pin will help you achieve that perfect 1/8-inch crust thickness. Don’t forget a whisk for smoothing out the filling—it’s essential for a lump-free texture!
Common Questions Answered
Wondering if you can use pancake syrup instead of pure maple syrup? Unfortunately, it won’t deliver the same rich flavor. Can you make this pie ahead of time? Absolutely! Prepare it up to a day in advance and store it in the fridge.
Just let it come to room temperature before serving for the best texture. And yes, the pie will still be a bit jiggly when it comes out of the oven—that’s normal and ensures a creamy filling once cooled.
Maple Syrup Pie Recipe
Ingredients
Pie Crust
- 1 buttermilk pie crust, chilled
Egg wash
Maple Syrup Filling
- 1 ½ cups maple syrup 12 fl oz/360 ml
- 6 tablespoons butter, cold and diced 3 oz/85 g
- ½ cup heavy whipping cream, cold 4 fl oz/120 ml
- 2 large eggs, at room temperature
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
Instructions
- Place a rimmed baking sheet on a middle rack in the oven and preheat to 350°F (180°C).
- On a floured surface, roll out the buttermilk pie crust to an 1/8 -inch (3 mm) thick round and line a 9-inch (23 cm) pie pan with it. Crimp the edges, brush with egg wash and refrigerate while you prepare the filling.
- In a medium saucepan over medium heat, bring the maple syrup to a vigorous simmer. Let it reduce for 5 minutes, adjusting the heat if necessary if it starts to bubble up too much.
- Remove from the heat and stir in the cold butter until it has melted, then stir in the cold whipping cream. Let cool for 15 minutes.
- Whisk in the eggs, followed by the flour and salt, until very smooth and free of any lumps.
- Pour into your prepared crust and bake on the hot baking sheet for 50-60 minutes, or until it is nicely browned, a little puffed and still a bit jiggly in the center.
- Let cool fully for at least 2 hours before serving. If you wish to serve this cold, transfer the cooled pie to the refrigerator for at least 4 hours to fully chill.
- Store leftovers loosely covered in the refrigerator for up to 2 days.
