A Little History of Maple Syrup Pie
Maple syrup pie, or tarte au sirop d’érable, is a traditional French Canadian dessert that dates back to the 17th century. French settlers in Quebec used the abundant maple sap as a sweetener long before cane sugar was common. Over time, families created simple recipes to highlight maple syrup’s rich, caramel-like flavor. Today, maple syrup pie remains a Canadian classic, especially popular during maple sugaring season and festive occasions, bringing warmth and nostalgia with every slice.
Canadian Maple Syrup Pie – Easy & Delicious Homemade Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 8 slices 1x
Description
This Canadian Maple Syrup Pie is rich, buttery, and irresistibly sweet, with a silky custard-like filling that showcases the pure flavor of maple syrup. Perfect for fall gatherings, Thanksgiving, or winter holidays, it’s a rustic yet elegant dessert that comes together with simple pantry ingredients. Best served warm with a scoop of vanilla ice cream or a dollop of whipped cream, this pie is the ultimate comfort dessert for maple lovers.
Ingredients
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1 unbaked 9-inch pie crust
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1 cup pure maple syrup
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½ cup brown sugar, packed
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¼ cup unsalted butter, melted
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2 large eggs
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½ cup heavy cream
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2 tbsp all-purpose flour
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1 tsp vanilla extract
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Place pie crust in a 9-inch pie dish.
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In a bowl, whisk together maple syrup, brown sugar, melted butter, eggs, cream, flour, vanilla, and salt until smooth.
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Pour filling into the prepared crust.
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Bake for 35–40 minutes, until center is just set but still slightly jiggly.
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Let pie cool completely before slicing.
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Serve with vanilla ice cream or whipped cream.
Notes
Use Grade A Dark maple syrup for a stronger, richer flavor.
If the crust browns too quickly, cover the edges with foil halfway through baking.
Refrigerate leftovers for up to 4 days.
FAQ
1. Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup is essential for authentic flavor. Pancake syrup is mostly corn syrup and won’t give the same richness.
2. Can I make this pie ahead of time?
Yes! Bake the pie the day before and store it in the fridge. Let it come to room temperature or reheat slices before serving.
3. How do I know when the pie is done baking?
The filling should be set around the edges but slightly wobbly in the center. It will firm up as it cools.
