Name: Maple Syrup Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: French Canadian
Ingredients: For the crust:; 1 1/4 cups all-purpose flour; 1/4 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 3–4 tablespoons ice water; For the filling:; 1 cup pure maple syrup; 1/2 cup packed brown sugar; 2 tablespoons all-purpose flour; 1/4 teaspoon salt; 1 cup heavy cream; 2 large eggs; 1 teaspoon vanilla extract

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Maple Syrup Pie, or Tarte au Sirop d’Érable, is a cherished dessert from Quebec that celebrates the rich, earthy sweetness of pure maple syrup. With a luscious, custard-like filling and a crisp, buttery crust, this pie offers a nostalgic flavor that’s perfect for fall festivities, holiday dinners, or simply enjoying a taste of Canadian heritage.

Why You’ll Love This Recipe

This maple pie is the epitome of simple ingredients yielding extraordinary results. It’s sweet but balanced, with a creamy, silky filling that contrasts beautifully against the flaky crust. The natural depth of maple syrup is enhanced with a touch of vanilla and brown sugar, making every bite warm and comforting. Whether you serve it with whipped cream or enjoy it plain, this dessert is sure to impress.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold unsalted butter, cubed
3–4 tablespoons ice water

For the filling:

1 cup pure maple syrup
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup heavy cream
2 large eggs
1 teaspoon vanilla extract

directions

In a mixing bowl, combine flour and salt. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Add ice water gradually, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes.
Preheat oven to 350°F (175°C). Roll out the chilled dough on a floured surface and fit it into a 9-inch pie plate. Trim and crimp the edges.
In a saucepan over medium heat, whisk together maple syrup, brown sugar, flour, and salt. Slowly pour in the cream, stirring constantly until the mixture just begins to bubble.
In a separate bowl, whisk the eggs with vanilla extract. Slowly temper the eggs by adding a small amount of the hot maple mixture while whisking. Combine everything together.
Pour the filling into the prepared pie crust.
Bake for 40–45 minutes, or until the center is just set and the surface is golden.
Allow the pie to cool completely on a wire rack. Refrigerate any leftovers for best texture and flavor.

Servings and timing

Servings: 8 slices
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Calories per serving: Approximately 385 kcal

Variations

Nutty Addition: Add a layer of chopped pecans at the bottom of the crust before pouring in the filling.
Spiced Maple Pie: Add a pinch of cinnamon or nutmeg to the filling for a warm spice note.
Shortbread Crust: Use a buttery shortbread crust for a slightly sweeter base.
Dairy-Free Option: Use full-fat coconut cream in place of heavy cream for a dairy-free twist.
Mini Pies: Make individual maple tarts using a muffin tin and reduce baking time accordingly.

storage/reheating

Maple Syrup Pie can be stored in the refrigerator, covered, for up to 4 days. It’s best served chilled or at room temperature. For a freshly baked feel, let it come to room temperature for 20–30 minutes before serving. Freezing is not recommended, as the custard filling may separate upon thawing.

FAQs

What is Maple Syrup Pie?

Maple Syrup Pie is a traditional French-Canadian dessert with a rich, custard-like filling made from pure maple syrup, cream, and eggs, baked in a flaky pie crust.

Can I use pancake syrup instead of maple syrup?

No, it’s best to use 100% pure maple syrup for authentic flavor and proper consistency. Pancake syrup contains additives and lacks the depth of real maple.

How do I know when the pie is set?

The center should jiggle slightly but not slosh when gently shaken. It will firm up further as it cools.

Can I use store-bought pie crust?

Yes, a pre-made 9-inch pie shell can be used for convenience. Just ensure it’s thawed if frozen.

Is this pie overly sweet?

While sweet, the natural maple syrup flavor is well-balanced by the cream and eggs. It’s rich but not cloying.

Can I make this pie ahead of time?

Yes, it can be made a day in advance and refrigerated until ready to serve.

How can I garnish this pie?

Serve with whipped cream, a sprinkle of powdered sugar, or a few toasted pecans on top for contrast.

What type of maple syrup should I use?

Grade A dark or amber maple syrup is ideal for its robust flavor.

Why do I need to temper the eggs?

Tempering prevents the eggs from scrambling by gradually introducing heat. This ensures a smooth, creamy filling.

Can I make this gluten-free?

Yes, use a gluten-free flour blend for the crust and filling. Ensure all other ingredients are certified gluten-free.

Conclusion

Maple Syrup Pie is a timeless dessert that celebrates the rich culinary heritage of Quebec with every silky bite. Its deep maple flavor, creamy filling, and tender crust make it a must-have for holiday tables, autumn dinners, or anytime you crave a comforting Canadian classic. Simple to prepare and unforgettable to taste, this pie is a sweet tribute to the magic of maple.

Maple Syrup Pie

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Author: Mia
Total Time: 1 hour
Yield: 8 slices 1x
Diet: Vegetarian

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Description

A rich and silky Quebecois dessert made with pure maple syrup and a flaky pastry crust—this maple pie is deeply comforting, sweet without being cloying, and perfect for autumn gatherings or holiday tables.

Instructions

In a bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Add ice water one tablespoon at a time until dough comes together. Wrap in plastic and chill for 30 minutes.
Preheat oven to 350°F (175°C). Roll out dough and fit into a 9-inch pie plate. Trim and crimp the edges.
In a saucepan over medium heat, whisk together maple syrup, brown sugar, flour, and salt. Slowly add heavy cream and cook, stirring, until mixture just begins to bubble.
In a separate bowl, whisk eggs and vanilla. Temper the eggs by slowly adding a bit of the hot syrup mixture while whisking constantly. Then whisk everything together.
Pour filling into the prepared crust and bake for 40–45 minutes, or until the center is just set and the top is golden.
Cool completely before serving. Refrigerate leftovers.