Maple Syrup Pie

Recipe from "A Taste of Quebec"

Adapted by Marian Burros

Updated January 4, 2018

Total Time
10 minutes
Rating
4(52)
Comments
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Maple syrup pie is completely traditional and homey Québécois fare. Achingly sweet? Not at all. The heavy cream moderates the sweetness of the maple syrup. The cornstarch thickens the mixture. That's it. A novice could obtain a baked pie shell and be done with the dish in less than a quarter-hour. —Marian Burros

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Ingredients

Yield:One 9-inch pie (6 to 8 servings)

  • ¼ cup cornstarch

  • 1 ½ cups maple syrup

  • 1 cup heavy cream

  • 1 baked single 9-inch pie crust

  • Whipped cream for topping

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

59 grams carbs; 34 milligrams cholesterol; 397 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 1 gram fiber; 133 milligrams sodium; 2 grams protein; 37 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small saucepan, combine cornstarch with ¼ cup cold water. Mix until smooth. Add maple syrup and heavy cream, and mix until well blended.

  2. Step 2

    Place pan over medium heat, and cook, stirring, until mixture comes to a boil. Cook until thickened, about 2 minutes. Pour filling into pie shell, and allow to cool at room temperature until set, about 1 hour. Top with whipped cream.

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Ratings

4 out of 5
52 user ratings
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Comments

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V Vogel

i’ve been making this recipe for years. And it’s fantastic. My recipe says to put slivered almonds on the top, which really has a nice little crunch to the creamy rich maple custard

Sean O'Tuathail

In taste lacks complexity and filling too liquid when made exactly as directed- used excellent maple syrup, disappointing result.

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Credits

Adapted from "A Taste of Quebec" (Hippocrene Books, 2002)

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