A Little History of Maple Syrup Pie
Maple Syrup Pie, or Tarte au Sirop d’érable, is a traditional French-Canadian dessert with roots in Québec. It dates back to the early 1600s when French settlers first began using maple syrup harvested by Indigenous peoples. Made with just a few simple ingredients, this pie was a staple during the sugaring-off season when maple sap was boiled down into syrup. Known for its custardy filling and caramelized sweetness, it remains a cherished Canadian classic, often served at holiday gatherings and sugar shack feasts in the spring.
Canadian Maple Syrup Pie – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Canadian Maple Syrup Pie is rich, silky, and indulgently sweet—perfect for anyone who loves the deep caramel flavor of pure maple syrup. With its smooth custard filling baked inside a buttery pie crust, this dessert is simple yet elegant, making it ideal for Thanksgiving, Christmas, or cozy fall evenings. Topped with a scoop of vanilla ice cream or a dollop of whipped cream, every bite feels like a celebration of maple season and Canadian heritage.
Ingredients
-
1 unbaked 9-inch pie crust
-
1 cup pure maple syrup
-
1 cup brown sugar, packed
-
½ cup heavy cream
-
¼ cup unsalted butter, melted
-
2 large eggs
-
2 tbsp all-purpose flour
-
1 tsp vanilla extract
-
Pinch of salt
Instructions
-
Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie pan.
-
In a medium saucepan, combine maple syrup, brown sugar, cream, and melted butter. Heat over medium until sugar dissolves. Remove from heat.
-
In a small bowl, whisk eggs, flour, vanilla, and salt.
-
Slowly whisk warm syrup mixture into eggs (a little at a time to avoid scrambling).
-
Pour filling into pie crust and smooth the top.
-
Bake 40–45 minutes until the center is set but slightly jiggly.
-
Cool completely before slicing. Serve with ice cream or whipped cream.
Notes
Use only pure maple syrup for authentic flavor.
Pie can be made a day ahead and refrigerated.
If crust browns too quickly, cover edges with foil.
FAQ Section
1. Can I make this pie without brown sugar?
Yes, but the brown sugar adds depth. If omitted, increase the maple syrup slightly for sweetness.
2. Does this pie need refrigeration?
Yes. Because of the custard-like filling, store the pie in the fridge once cooled.
3. Can I freeze maple syrup pie?
Yes! Wrap tightly in plastic wrap and foil, freeze up to 2 months, and thaw in the fridge before serving.
