Maple Syrup Pie
Indulge in the rich, velvety goodness of Maple Syrup Pie, a classic dessert that celebrates the deep, caramel-like sweetness of pure maple syrup. This elegant treat features a buttery, flaky homemade crust filled with a silky custard made from a luscious blend of maple syrup, heavy cream, and eggs, lightly thickened with cornstarch for a perfectly creamy texture. The pie is baked to golden perfection, creating a heavenly dessert that’s sweet but not overwhelming. Perfect for holiday gatherings or a cozy night in, this recipe ensures every slice is irresistibly decadent. Serve chilled or at room temperature, and elevate it further with fresh whipped cream or an extra drizzle of maple syrup for a truly luxurious finish. With its simple preparation and sophisticated flavor, this Maple Syrup Pie is destined to be a showstopper on any dessert table!
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Ingredients
- 200 grams All-purpose flour
- 115 grams Unsalted butter
- 25 grams Granulated sugar
- 3 tablespoons Cold water
- 240 milliliters Pure maple syrup
- 180 milliliters Heavy cream
- 2 large Eggs
- 2 tablespoons Cornstarch
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Directions
Step 1
In a mixing bowl, combine the all-purpose flour, granulated sugar, and a pinch of salt. Add the chilled unsalted butter, cut into small cubes, and rub it into the flour with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Step 2
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 3
Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Carefully transfer the dough into the dish, trimming any excess and crimping the edges. Prick the base with a fork and freeze the crust for 10 minutes.
Step 4
Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in the preheated oven for 15 minutes, then remove the weights and parchment, and bake for another 5 minutes or until lightly golden. Let the crust cool while preparing the filling.
Step 5
In a medium saucepan, combine the pure maple syrup and heavy cream. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle simmer. Remove from heat.
Step 6
In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and a pinch of salt. Slowly pour the hot maple cream mixture into the egg mixture, whisking constantly to temper the eggs.
Step 7
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg bits.
Step 8
Pour the filling into the pre-baked pie crust. Bake in the oven at 375°F (190°C) for 30-35 minutes, or until the filling is set but still slightly wobbly in the center.
Step 9
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to fully set before slicing and serving. Serve chilled or at room temperature, optionally with whipped cream or a drizzle of maple syrup on top.
Nutrition Facts
| Serving size | (926.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3106.0 |
| Total Fat 170.0g | 0% |
| Saturated Fat 96.9g | 0% |
| Cholesterol 806.6mg | 0% |
| Sodium 388.3mg | 0% |
| Total Carbohydrate 355.3g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 172.4g | |
| Protein 34.1g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 272.4mg | 0% |
| Iron 13.5mg | 0% |
| Potassium 898.6mg | 0% |
Source of Calories