Maple syrup pie
- Preparation 10 min
- Refrigeration 2h
- Cooking 1h
- Servings 4 to 6
- Freezing Absolutely
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🍁 My grandma Violette’s recipe
This is a family recipe, passed down by my grandma Violette, whom I adore. Thank you, grandma, for this recipe. Fall for my maple syrup pie, simple and really TOO delicious! It’s the perfect ending to any meal, no fuss but with all the taste of real maple syrup. Loosen your belt, my man!!! 🍁
🥧 No condensed milk, no headache
You won’t find condensed milk here, because it’s super good as it is. As for the crust, I now always use a store-bought one. I find it good and it saves me the headache. I don’t blind-bake it, and the bottom stays crisp.
🍨 How I serve it
With whipped cream or vanilla ice cream. Amber or dark syrup? Both are delicious, so use the one you prefer. Me, I eat it cold.
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🍁 Simmer the syrup for 5 minutes
It thickens it just a little. Stay next to the pot and keep it at a low boil: if it boils too hard, the syrup spills everywhere.
🥧 Don’t roll the crust too thin
I use a store-bought crust and I don’t blind-bake it. The bottom stays crisp. But if you roll it very thin, it can get soggy under the filling. Keep a certain thickness.
🔥 The center should still jiggle
After 1 hour at 350°F (180°C), the pie is done when the center still moves a little. The crust edge could burn, but that would surprise me. The filling won’t, if you follow the recipe.
⏳ Rest it in the fridge
Two hours in the fridge before cutting. Don’t cheat.
❄️ Storage
In the fridge it keeps 2 to 3 days easily. If it lasts more than 24 hours at your place, I’ll be surprised. You can also freeze it in portions, for up to 3 months. Me, I eat it cold.
✅ What to serve with my maple syrup pie
Whipped cream or vanilla ice cream, period. For a table of maple desserts, my maple mousse or my maple pouding chômeur won’t need to be asked twice. And if you like sweet pies, my honey and pecan pie is in the same family.
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Ingredients
- 1 ½ cups (375 ml) maple syrup
- ⅓ cup (80 ml) butter, diced
- ½ cup (125 ml) 35% whipping cream
- 1 tbsp (15 ml) flour
- Pinch of salt
- 2 eggs, beaten
- 1 store-bought pie crust
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Preparation
- Preheat the oven to 350°F (180°C).
- In a small saucepan, pour in the maple syrup and bring to a low boil. (Be careful, if it boils too hard, it will boil over everywhere!) Simmer for 5 minutes to thicken it just a little, reducing the heat if needed.
- Remove from the heat, add the butter and stir to melt. Let cool for 5 minutes.
- Add the cream and mix well.
- Pour a small portion of the mixture into a bowl, add the flour and salt and whisk to dilute. Return to the saucepan and stir.
- Add the eggs and whisk lightly until smooth.
- In a well-greased 9-inch (23 cm) pie plate, place the crust, letting it hang over the edge so it doesn’t shrink too much during baking. Pour in the mixture, place in the oven and bake for 1 hour, until the center still jiggles a little.
- Let rest in the fridge for 2 hours before cutting and serving!
Because it’s super good as it is. Syrup, butter, cream, flour and eggs are enough.
Both are delicious. Use the one you prefer.
No. I use a store-bought crust, I don’t blind-bake it and the bottom stays crisp. Don’t roll it too thin, or it could get soggy.
After 1 hour at 350°F (180°C), the center still moves a little. The crust edge can burn, but that would surprise me. The filling won’t, if you follow the recipe.
Yes, in portions, for up to 3 months. In the fridge, it keeps 2 to 3 days easily. Me, I eat it cold.
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