Maple Syrup Pie

Maple Syrup Pie is rich, gooey, and packed with maple flavor. The filling has a full cup of pure maple syrup, so you can really taste it. The brown sugar, cream, and butter make the filling extra rich, and I love how soft and gooey it stays in the middle. I can see this one becoming a regular on the Thanksgiving dessert table, especially if you have maple lovers in the family.

Friends of ours make their own maple syrup right here in the Ottawa Valley, from tapping the trees for maple sap to bottling it. They gave us a big bottle, and I’ve been finding every excuse to use it, from mini pancakes to desserts like this pie. Real maple syrup is definitely a little pricier, but I think it’s worth it, especially in a recipe where the maple flavor really shines. We love this pie with a scoop of vanilla ice cream or homemade Cool Whip on top.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Pie crust: I use a 9-inch unbaked pie crust. Homemade or store-bought, both work. You can also use a frozen pie shell.
• Pure maple syrup: Use real maple syrup here, not pancake syrup. Since maple is the main flavor in the pie, I wouldn’t substitute this ingredient.
• Brown sugar: Gives the filling a deeper sweetness and works really well with the maple syrup.
• Eggs
• Heavy whipping cream: Makes the filling rich and smooth.
• Unsalted butter
• All-purpose flour
• Vanilla extract: Brings out the maple flavor.
• Salt

How to Make Maple Syrup Pie

• Step One: Preheat oven to 350°F. In a large bowl, whisk together maple syrup, brown sugar, eggs, and cream until smooth.
• Step Two: Slowly whisk in the melted butter.
• Step Three: Whisk in flour, vanilla, and salt.

• Step Four: Pour filling into the prepared pie crust.
• Step Five: Bake for 45 to 50 minutes, until the center is set but still slightly jiggly.
• Step Six: Cool completely before slicing so it sets properly.
• Step Seven: Serve at room temperature or chilled.

What I Learned Making This Recipe

• Don’t overbake it. The center should still jiggle slightly when you take it out of the oven. It will continue to set as it cools.
• Put a baking sheet underneath. The filling can bubble up quite a bit while it bakes, so setting the pie on a tray can save you from a sticky oven mess.
• Cool it completely before slicing. The filling needs time to firm up, and chilling the pie first will give you even cleaner slices.
• Use real maple syrup. The filling has a full cup, so the flavor really stands out. Pancake syrup just won’t give you the same result.

Variations and Substitutions

• Homemade or store-bought crust both work. I usually go with whatever is easiest that day.
• For a bolder maple flavor, use dark maple syrup. It has a stronger taste than the lighter varieties and really comes through in the filling.
• Add pecans or walnuts. Sprinkle about ½ cup of chopped nuts over the filling before baking for a little crunch.

Storage Instructions

• Refrigerator: Cover the pie or transfer slices to an airtight container and refrigerate for up to 4 days.
• Freezer: Freeze the whole pie or individual slices for up to 2 months. Wrap it well in plastic wrap, then foil, to help prevent freezer burn. Thaw overnight in the refrigerator before serving.
• Serving: Enjoy it chilled or let it sit at room temperature for about 20 to 30 minutes before serving.

Maple Dessert Recipes

• Maple Syrup Dump Cake
• Maple Syrup Cheesecake
• Maple Syrup Bars

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