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.
- 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
- 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
- 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.
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!