A delicious, classic Canadian Maple Syrup Pie, perfect for a sweet treat any time of year!
This Canadian maple syrup pie is a classic. I have a number of maple syrup pie recipes, but I love this one as it doesn’t need a ton of maple syrup (it’s expensive, even here!). It’s pleasantly maple flavoured and surprisingly not over-the-top sweet. But yes, it is a sugar pie, so it is sweet. I find eating it chilled tempers the sweetness nicely, as does the dollop of barely sweetened whipped cream. Creme fraiche would also work well.
Ingredients and Substitutions
Pie Crust -I haven’t included a pastry recipe here. Use your favourite (if you make pie crust from scratch, you probably have one), or if you don’t, you can easily use a store-bought shell or pastry (deep-dish).
Maple Syrup – real maple syrup is required for this maple syrup pie, but you only need 1/2 cup. I recommend medium or Grade B maple syrup for the strongest maple flavour.
Heavy Cream – this is also known as whipping cream and is typically 35% butterfat. Heavy cream is required to achieve the proper consistency for the filling.
Recipe Tips
- The filling for this cake fills a deep-dish pie crust to within 3/4 of an inch of the top and a bit of it may drip over the edges as it bakes, so definitely place this on a baking sheet to bake, to catch any drips.
- When this pie is ready, it will be quite jiggly and sunken in the middle, while the outer couple of inches are puffy and cracked.
- I love dark brown sugar in this pie, but if you only have light brown sugar, you can use that.
- I used some scrap pastry to make some pastry maple leaves to garnish my pie. I used a cookie cutter to cut them out, then baked them separately on a parchment lined baking sheet in a 375° F. oven for 6-8 minutes, or until cooked and just starting to brown around the edges.
Making Ahead, Storing and Freezing
This pie keeps well, so it’s fine to make it a little ahead. I store this pie in the refrigerator, as I actually enjoy it chilled. This pie should also freeze well for a couple of months. Thaw in the refrigerator.
Get the Recipe: Classic Canadian Maple Syrup Pie
Ingredients
- 9 inch deep dish pie crust, store-bought or homemade
- 1 cup dark brown sugar
- 1 cup heavy whipping cream, 35% b.f.
- 1/2 cup real maple syrup, preferably Medium or Grade B
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla
- Pinch salt
- Optional Finishing salt (like Maldons), for garnish
- Whipped cream, for serving
Instructions
- Preheat oven to 350 F. (regular bake setting/not fan assisted)
- In a medium bowl, whisk together the brown sugar, whipping cream, syrup, eggs and vanilla. Add a pinch of salt and whisk in.
- Place unbaked 9-inch pie shell on to a baking sheet. Pour batter in to pie shell and bake for 45-55 minutes or until filling is set, except for the very centre. (Note: Mine is usually done in 45 minutes. When done, the outer 2-inches or so will be puffy and cracked. The middle will be set on top, but jiggly. Pie will firm up as it cools.) If using a bit of salt on top, Sprinkle it on after pie has cooled for 15 minutes.
- Cool at room temperature for 15 minutes, then refrigerate until firm enough to slice (about 3 hours). Serve cooled or at room temperature, with very lightly sweetened whipped cream.
Notes
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More Pie Recipes to Love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
is it possible to make this a day ahead and refrigerate? looks phenomenal!
Hi Sophia, the pie filling itself will hold up well. The pie crust may soften slightly, but should be just fine. I generally refrigerate left-overs, so I’m thinking I might refrigerate once cooled, if making ahead. Enjoy!
Could you substitute coconut cream for whipping cream?
Hi Jenn, I don’t really have any experience substituting coconut cream, so I’m just really guessing here. I think it would work with this pie. Obviously, it would impart a coconut flavour to the pie, but if you are ok with that, it’s all good :)
My son has come home from High School French class and has to make a Tarte a l’erable. Is your recipe similar? Thanks — from a mom who does not speak French ;-)
Hi Kristie and yes erable = maple, so this is what you want :)
Thank you! The recipe was delicious! He even made maple leaves like you did ….. I think he is hoping for extra credit!
So glad to hear and love that he made the leaves, too! Definitely worth extra credit :)
I just love that you feature so many true Canadian recipes, Jennifer. I’ve never had maple syrup pie either so I must fix that immediately. This looks so amazing and we are so lucky to have such wonderful pure maple syrup in our province.
Such gorgeous photos, too. Have a wonderful weekend – looks very promising!
Thanks Robyn and yes, you must try it! Have a great weekend, too (and did you see the “S” word in the forecast for Monday?!!!)
Can you believe I’ve never had maple syrup pie? Shoot I’ve never even heard of it! Clearly I must live under a rock, because this looks absolutely delicious! I totally feel like I have been missing out my whole life!! Obviously I need to make this pie immediately and devour it all in one sitting… I mean a classic deserves nothing less. Right? ;) Can’t wait to try this, Jennifer! Cheers to a wonderful weekend!
Thanks Cheyanne :) It’s a Canadian thing, but so worth trying!
Gorgeous pie, I love that flaky salt topping!
Thanks Laura. I can’t help myself. Sweet need salty :)
I have never heard of a maple pie before but it’s such an amazing idea! I buy maple syrup by the jug because my kids eat a lot of pancakes, so I’ll have to steal a bit of their syrup to make this soon.
Thanks Sara and hope you get a chance to try it :)
Absolutely gorgeous Jennifer! I’ve never heard of a maple syrup pie, but it sounds wonderful! My husband Tom loves anything maple, so this needs to happen at our house. Thanks for sharing!
Thanks Mary Ann. It’s a great maple treat :)
Wow this pie looks just incredible! I remember when we took a road trip from Michigan to Quebec in August we tried to find places that were selling fresh maple syrup but most places were closed since it wasn’t the right season. Sounds like April is the time to go!! :)
Thanks Sarah and yes, syrup is tapped and boiled in March and the maple festivals and sales take place in April.
Whoa… this looks out of this world delicious! I’ve never had maple pie but I think that’s about to change! Pinning and sharing!
Thanks Chris. It’s a lovely pie. A sweet treat :)
This pie is a stunner…my daughter and her new husband are in Madison WI and they just made their own maple syrup for the first time…so exciting! I adore maple, in fact I have a Pinterest board devoted to it, and this is going right on there now :) I would kill for a slice of this to go with my coffee this morning.
Thanks Sue and it is so exciting to be able to make their own maple syrup!
Thanks Katrina :)
Oh man, I haven’t had one of these in forever!! Your recipe looks PERFECT!
I’ve heard of Maple Pies but never had the opportunity to try one – guess I’ll have to make it for myself! This is lovely and I bet the flavor is great. I agree about barely sweetened cream – it always seems to temper the sugar in the slice of pie. Love this and love your maple recipes. I bet this is super creamy!
Thanks Tricia :) It’s very much like a pecan pie. Except maple-flavoured and without the pecans :) Although some people do put walnuts in their maple pies.