Hi Bold Bakers! WHY YOU’LL LOVE THIS RECIPE: Calling maple syrup fans! Maple Syrup Pie is a lushly satiny, sweet dessert bursting with maple flavor with nothing else to get in the way! One bite and you’ll know you’ve entered dessert bliss! Want a delicious pie tonight but don’t have a lot of time? This is the perfect choice–you only need a handful of pantry ingredients and thirty minutes to prepare this dreamy treat. Already have an account?
Irresistible maple flavor! The warm, slightly smokey molasses-like taste of maple syrup is beloved, especially in the harvest season and the holidays. Sweet without being cloying: Maple syrup literally hits the sweet spot–it makes this pie balanced, with lovely buttery, creamy notes. Foolproof flaky crust Give our Buttermilk Pie Crust a go! It takes only five minutes to make, you only need four ingredients!
When I tested this recipe, I chose my buttermilk pie crust to balance the sweet filling with a tangy contrast, and it worked perfectly. I’d also suggest trying my sour cream pastry for this pie. It’s like a pecan pie without the nuts, which made it ideal for my son’s school event. Here’s a little secret: I baked, wrapped, and froze the pie for 4 weeks, and when I defrosted it, everything—from the crumbly crust to the base—was perfect, thanks to preheating the tray. It’s a great trick if you’re prepping ahead for the holidays! At Bigger Bolder Baking, we love all kinds of pies and tarts, but there’s something magical about a custard pie. Transforming simple ingredients into a silky, smooth filling in a flaky crust is so satisfying and always a crowd-pleaser. Once you’ve enjoyed this maple pie, be sure to check out our Irresistible Buttermilk Pie, Portuguese Custard Tarts, and Creamy Coconut Custard Tart!
Table of Contents
What is Maple Syrup Pie?
Maple Syrup Pie is a one-crust custard pie. This simple pie is flavored with maple syrup, a natural sugar made from the boiled sap of sugar maple trees. This pie is a variation of tarte au Sucre, or Sugar Pie, a traditional dessert from Quebec, Canada. Canadian sugar pie uses both maple syrup and brown sugar and is even topped with crystalized maple syrup, which is similar to pecan pie filling. Native Americans first harvested maple sap and processed into sugar. After colonial settlers learned how to make maple syrup and maple sugar, it became a primary sweetener since it was less expensive and more readily available than cane sugar.
Tools You Need
Mixing bowl Measuring cups Measuring spoons Glass measuring jug Kitchen scale (optional) Rimmed baking sheet Rolling pin 9-inch (23 cm) pie pan Pastry brush Medium saucepan Whisk
Key Ingredients and Why
1 recipe Buttermilk Pie Crust
Our crust is a snap to make, and it is flaker and more flavorful than store-bought. The buttermilk tang is a perfect match for the maple syrup custard!
Maple syrup
Maple syrup is the primary flavor in this pie. It gives it delightfully complex sweetness, making it more caramel-like than a custard pie made with granulated sugar or corn syrup. In this recipe, we boil down the maple syrup to concentrate its flavor. Note that you must use real maple syrup (not artificially flavored) in this recipe. In a recipe with a small number of ingredients, it’s crucial that they’re good quality. Use the best maple syrup you can here!
Butter
Butter gives the custard filling richness and silky mouthfeel. The fat in butter is a flavor carrier, and it evenly distributes the maple syrup taste throughout the custard. Additionally, butter provides its own unmistakable salty-sweet dairy taste.
Heavy whipping cream
Heavy whipping cream’s high-fat content contributes to indulgent, creamy smoothness. The fat in heavy whipping cream helps hold in moisture, ensuring that the filling doesn’t get dried out or rubbery. As the pie cooks, the natural dairy sugars caramelize, adding a pleasantly toasty note to the pie.
Eggs
Eggs emulsify the ingredients, uniting them into a cohesive mixture The proteins in eggs coagulate when cooking, holding the custard together. Additionally, eggs add richness and golden color.
All-purpose flour
Flour helps thicken the custard. The small amount of flour is essential for the correct texture, but it’s minimal enough not to add a floury taste to the pie.
Salt
The salt is crucial in this recipe to balance out the sweetness and bring out the flavors.
How to Make Maple Syrup Pie
Prepare to bake
Make the filling
Bake the pie
Gemma’s Pro Chef Tips
We like the tangy contrast of our Buttermilk Pie Crust for this maple sugar pie. You can also make this with our Sour Cream Crust or regular Pie Crust if you prefer. Be sure to only use real maple syrup for this recipe and not “maple flavored syrup” which is flavored corn syrup and won’t give you the same delicious results. Boiling down the maple syrup is an important step because it reduces some of the liquid and concentrates the flavor! Be sure the maple mixture is cool before you add in the eggs and flour or you may get lumps in your filling. If it’s cooled but you still see any lumps after mixing, just pass the filling through a sieve before filling your pie shell. If you love this recipe, try our Canadian Butter Tarts!
Make Ahead and Storage Instructions
Make ahead tips:
You can make Buttermilk Pie Crust ahead of time and even roll it out in advance to save time on baking day. Wrap the crust well in plastic wrap or place in an airtight container and store in the fridge for up to two days. For longer storage, wrap the crust, place in a freezer bag or airtight container, and freeze for up to two months. When you want to use your crust, defrost it overnight in the refrigerator.
How to store leftovers:
Store leftover pie, loosely covered, in the refrigerator for up to two days.
I’ve never used maple syrup for cooking. What do I need to know?
When making maple syrup pies, real maple syrup, and not maple extract or flavoring, or artificially-flavored maple syrup, is the key to authentic and delicious flavor. Real maple syrup is sold in many supermarkets and is available online. Any real maple syrup will work well here, but you can get super-specific and buy different grades of maple syrup! The four grades are Golden Color with a Delicate Taste, Amber Color with a Rich Taste (best for all-around use), Dark Color with a Robust Taste, and Very Dark Color with a Strong Taste. If you do have access to graded syrup, The Amber and Dark would be the best options for this recipe.
How do I make sure my pie sets?
Follow the cooking times carefully when making the custard. This will ensure that it is the right consistency before baking. Be sure not take out your pie at the right stage. You want it set enough to cut, but no too tough that it becomes rubbery. The key is the jiggle. The pie should look browned a little puffed, but still have a jiggle in the middle. Allow the pie to cool completely, as it will continue to set
Can I make this pie without eggs?
For a custard pie like this, eggs are the main ingredient. No substitute can achieve the same result.
More Maple Recipes
Crunchy Maple Cookies Pure Maple Candy Maple Pecan Blondies Maple Gooey Butter Cake Homemade Maple Bar Donuts
