Description
A rich and creamy Maple Pie featuring a smooth maple syrup custard baked inside a flaky pie crust, perfect for autumn dessert cravings or any special occasion.
Ingredients
Scale
Pie
- 1 9-inch unbaked pie crust
Filling
- 3/4 cup pure maple syrup
- 3/4 cup heavy cream
- 1/2 cup packed light brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the pie.
- Prepare Pie Crust: Place the unbaked 9-inch pie crust in a pie pan and set aside to be filled later.
- Mix Filling: In a medium bowl, whisk together the maple syrup, heavy cream, light brown sugar, eggs, melted butter, vanilla extract, salt, and optional cinnamon until the mixture is smooth and fully combined.
- Pour Filling: Carefully pour the custard mixture into the prepared pie crust, ensuring an even distribution.
- Bake the Pie: Bake in the preheated oven for 45 to 50 minutes, or until the filling has set but retains a slight jiggle in the center indicating perfect custard consistency.
- Cool: Remove the pie from the oven and allow it to cool completely to room temperature to prevent the filling from cracking.
- Refrigerate: Chill the pie in the refrigerator for at least 2 hours to let the filling firm up for cleaner slices and enhanced texture.
- Serve: Optionally serve with whipped cream or a scoop of vanilla ice cream. For extra texture, you can sprinkle chopped toasted pecans on top before baking.
Notes
- Serve with whipped cream or vanilla ice cream for added indulgence.
- Sprinkle chopped toasted pecans on top prior to baking for a nutty twist.
- Ensure the pie cools completely before refrigerating to avoid condensation on the crust.
- Maple pie can be stored in the refrigerator for up to 3 days.
