Maple Syrup Pie
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Try my irresistible Maple Syrup Pie—a silky custard with rich maple flavor in a buttery crust. Simple ingredients are prepped in 30 minutes.
Servings: 8 slices
Ingredients
Pie Crust
- 1 buttermilk pie crust, chilled
- Egg wash
Maple Syrup Filling
- 1 ½ cups (12 fl oz/360 ml) maple syrup
- 6 tablespoons (3 oz/85 g) 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
Instructions
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Place a rimmed baking sheet on a middle rack in the oven and preheat to 350°F (180°C).
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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.
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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.
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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.
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Whisk in the eggs, followed by the flour and salt, until very smooth and free of any lumps.
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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.
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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.
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Store leftovers loosely covered in the refrigerator for up to 2 days.