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Maple Syrup Pie
This Maple Syrup Pie is sweet, buttery, and rich with deep maple flavor, all tucked into a store-bought pie crust. The filling comes together with a handful of simple ingredients and bakes into a golden pie with a soft, custard-like center. Serve it slightly warm with vanilla ice cream, or chilled straight from the fridge.
Servings: 12
Equipment
- 9 inch pie plate
- large mixing bowl
- Whisk
- measuring cups and spoons
- baking sheet
- Aluminum foil
- Cooling rack
Ingredients
For the Crust
- 1 refrigerated 9-inch pie crust, you can also use frozen if that's what you have
For the Maple Filling
- 1 cup pure maple syrup, the real stuff!
- ½ cup packed light brown sugar
- 4 tablespoons unsalted butter, melted and slightly cooled
- 3 large eggs
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Instructions
Get the Crust Ready
- Heat your oven to 350°F.
- If you're using a refrigerated pie crust, ease it into a 9-inch pie plate and gently press it into the bottom and the sides.
- Don't worry about making it perfect. A few little rustic edges are completely fine.
- Set the crust aside while you make your filling.
Mix Up That Maple Goodness
- In a large bowl, whisk together the maple syrup, brown sugar, melted butter, eggs, heavy cream, vanilla, salt, cinnamon, and nutmeg.
- Give everything a really good whisk until the mixture looks smooth and the brown sugar is nicely worked in.
Fill the Pie
- Pour the maple filling into the prepared pie crust.
- Set the pie on a baking sheet before it goes into the oven.
- Trust me on this one. It's much easier to move the pie around while it's sitting on a baking sheet, and the sheet also catches any little drips that might decide to escape.
Bake
- Bake for 45-55 minutes or until the edges are set and the center still has a slight jiggle when you move the pie.
- If the crust starts getting too brown before the filling is finished, loosely cover the edges with foil.
- Don't wait for the center to become completely firm in the oven. It will continue setting as the pie cools.
Let It Cool
- Move the pie to a cooling rack and let it cool for at least 2 hours before slicing.
- I know, waiting is the hard part.
- For the cleanest slices, refrigerate the pie after it has cooled to room temperature and slice it once it's completely chilled.
Nutrition Facts
Maple Syrup Pie
Amount per Serving
Calories
191
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
62
mg
21
%
Sodium
121
mg
5
%
Potassium
99
mg
3
%
Carbohydrates
28
g
9
%
Fiber
0.03
g
0
%
Sugar
25
g
28
%
Protein
2
g
4
%
Vitamin A
322
IU
6
%
Vitamin C
0.1
mg
0
%
Calcium
51
mg
5
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
