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This salted maple pie tastes like pecan pie without the pecans, made with real maple syrup instead of corn syrup. The silky maple chess filling bakes in a flaky homemade pie crust and gets finished with flaky sea salt. Inspired by Sister Pie’s famous signature pie, it’s the sweet-and-salty pie that steals the show on any Thanksgiving dessert table.
Happy Pie Week! This is the first day of Thanksgiving pie week and I am super excited to share the first recipe — Salted Maple Pie. If you love pecan pie but secretly only eat the gooey filling, this salted maple pie is for you. It tastes like pecan pie without the pecans, but instead of dark corn syrup, it’s made with real maple syrup, so the flavor is richer and so much better.
It’s a classic chess pie made with maple syrup, brown sugar, butter, and cream, so it bakes up silky and custardy with a slightly crackly top. A sprinkle of flaky sea salt balances all that sweetness. This is Sister Pie’s famous signature pie, and it’s been on my holiday table ever since I first made it. The sea salt flakes.
The recipe testers loved this recipe! It was sweet, salty, creamy, and the maple syrup made it tastes like all of the best things of Fall in a pie.
Why You’ll Love This Salted Maple Pie
- Sweet and salty. Flaky sea salt balances the rich maple filling perfectly.
- Real maple flavor. A full cup of maple syrup makes the maple the star.
- Easy filling. Just whisk two bowls together, no mixer needed.
- Make it ahead. It’s best made the day before, which makes it perfect for Thanksgiving.
What Is Salted Maple Pie?
Salted maple pie is a maple chess pie topped with flaky sea salt. A chess pie is a classic Southern custard pie made with butter, sugar, eggs, and often a little cornmeal, which helps the filling set and gives it a slightly crackly top. This version is sweetened with real maple syrup and brown sugar instead of corn syrup, so it tastes like the gooey filling of a pecan pie, without the nuts, with rich maple flavor. This recipe is adapted from the Sister Pie cookbook by Lisa Ludwinski.
Ingredients for Salted Maple Pie
- Pie crust: One blind-baked crust made with my Easy Pie Crust Recipe or All Butter Pie Crust. The recipe makes two disks, so freeze the second one for your next pie.
- Butter: Melted and cooled so it doesn’t cook the eggs.
- Maple syrup: The star of the pie. Use pure maple syrup, never pancake syrup.
- Light brown sugar: Adds caramel flavor and sweetness.
- Fine yellow cornmeal: A classic chess pie ingredient that helps the filling set and gives the top a slightly crackly texture.
- Salt: Balances the sweetness in the filling.
- Eggs and an egg yolk: Set the filling into a silky custard. The extra yolk makes it richer.
- Heavy cream: Makes the filling smooth and creamy.
- Vanilla extract: Rounds out the maple flavor.
- Egg wash: A beaten egg brushed on the crust edges for a golden finish.
- Flaky sea salt: The finishing touch that makes it a salted maple pie. Maldon is my favorite.
What Kind of Maple Syrup Is Best?
Use a dark, robust maple syrup for the deepest maple flavor. Look for “Grade A Dark Color, Robust Taste” or “Grade A Very Dark, Strong Taste.” I buy my maple syrup at Costco because of the quality and price. Lighter, golden maple syrup works too, but the maple flavor will be milder.
NEVER use pancake syrup (never use brands like Mrs. Butterworth’s, Log Cabin, Hungry Jack, etc). It’s mostly corn syrup with artificial flavor and won’t set or taste the same.
How to Make Maple Pie
Option 1: With a Blind-Baked Crust (Crispiest Crust)
- Prepare the crust. Roll out one disk of my Easy Food Processor Pie Crust, fit it into a 9-inch pie plate, and crimp the edges. Freeze for 30 minutes.
- Blind bake. Line the crust with parchment, fill with pie weights, and bake at 400°F for 15 to 20 minutes. Remove the weights and bake 5 minutes more, until the bottom looks dry. Let it cool.
- Lower the oven. Reduce the oven temperature to 350°F.
- Mix the maple base. In a medium bowl, whisk the cooled melted butter with the maple syrup. Add the brown sugar, cornmeal, and kosher salt, and whisk until smooth.
- Mix the custard. In a second bowl, whisk the eggs, egg yolk, heavy cream, and vanilla until combined.
- Combine. Pour the egg mixture into the maple mixture a little at a time, whisking gently just until combined.
- Fill. Set the crust on a parchment-lined baking sheet, brush the crimped edges with beaten egg, and pour in the filling to just below the crimps.
- Bake. Bake for 42 to 60 minutes, until the edges are puffed and the center wobbles just slightly. Cover the edges with foil if they brown too quickly.
- Cool and salt. Cool on a wire rack for 4 to 6 hours. Sprinkle with flaky sea salt, slice, and serve.
Option 2: Without Blind Baking (Easier)
- Prepare the crust. Roll out one disk of pie dough, fit it into a 9-inch pie plate, and crimp the edges. Refrigerate for 30 minutes while you make the filling.
- Preheat the oven and a baking sheet. Place a baking sheet on the lowest oven rack and preheat to 350°F. The hot baking sheet helps the bottom crust cook through.
- Make the filling. Whisk the maple base and the custard in separate bowls, then gently combine, just like in Option 1.
- Fill. Brush the crimped edges with beaten egg and pour the filling into the chilled, unbaked crust.
- Bake. Set the pie on the hot baking sheet on the lowest rack. Bake for 42 to 60 minutes, until the edges are puffed, the crust is golden, and the center wobbles just slightly. Cover the edges with foil if they brown too quickly.
- Cool and salt. Cool on a wire rack for 4 to 6 hours. Sprinkle with flaky sea salt, slice, and serve.
Which should you choose? Blind baking gives the crispest, flakiest bottom crust and is my favorite. Skipping it works well too, especially with a glass pie plate so you can check that the bottom is golden. It’s the same way most pecan pies are baked.
How to Keep the Pie Crust From Getting Too Brown
The edges of the pie can get too dark before the filling is set. Check the pie about halfway through baking, and if the edges are golden brown, cover them:
- Pie shield: A reusable metal or silicone ring that sits right on top of the crust edges. It’s the easiest option.
- Foil ring: Cut a 12-inch square of foil, then cut a circle about 7 inches wide out of the center. Gently lay the foil ring over the pie so it covers just the crust edges.
- Foil strips: Tear foil into 3-inch-wide strips and gently fold them over the crimped edges all the way around.
Tip: Cover the edges before they get too dark. Once the crust is browned, it keeps getting darker even under foil. With a blind-baked crust, you may want to add the shield right at the start.
Tips for the Best Salted Maple Pie
- Use a baking sheet. It catches any drips and makes it easier to move the full pie in and out of the oven.
- Don’t overbake. Pull the pie when the center still has a slight wobble. Overbaked chess pie can crack or turn grainy.
- Protect the crust edges. If they brown too quickly, cover them with foil or a pie shield.
- Wait to add the salt. Sprinkle the flaky salt on the cooled pie so it stays crunchy instead of melting into the filling.
- Be patient. The pie needs the full 4 to 6 hours to cool and set. Slicing it warm makes a runny pie.
- Use a sharp knife wiped clean between slices for neat pieces.
Troubleshooting
- Filling is runny: It was underbaked or sliced before it cooled. Bake until only the very center wobbles, and cool completely. Let it chill for a longer time to allow it to set-up.
- Top cracked: It was overbaked or the oven ran hot. It still tastes delicious, and whipped cream covers it beautifully.
- Crust is soggy: Make sure the crust is blind baked until the bottom looks dry before filling.
- Filling is grainy: It was overbaked, or the eggs were cold when mixed into the warm butter. Use room temperature eggs and cream.
- Lots of foam or bubbles on top: The filling was whisked too hard. Gently tap the filled pie on the counter or pop the bubbles with a toothpick before baking.
Make Ahead and Storage
- Make ahead: This pie is best made 1 day ahead, since it needs several hours to cool and set. Add the flaky salt right before serving.
- Store: Cover well with plastic wrap or a pie dome. Sister Pie stores it at room temperature for up to 3 days. For the best food safety with egg-based pies, I recommend refrigerating leftovers and letting slices sit out 20 minutes before serving.
Salted Maple Pie FAQ
What does salted maple pie taste like? It tastes like pecan pie without the pecans — a gooey, caramel-like filling with rich maple flavor. The flaky sea salt balances the sweetness and makes the maple flavor pop.
Does salted maple pie have corn syrup? No. Classic pecan pie is usually made with dark corn syrup, but this pie uses real maple syrup instead, which gives it a deeper, more natural flavor.
What is a chess pie? A chess pie is a classic Southern custard pie made with butter, sugar, and eggs, often with a little cornmeal. It bakes into a smooth, rich filling with a thin, slightly crackly top.
Why is there cornmeal in this pie? Cornmeal is traditional in chess pies. It helps thicken the filling and creates that signature delicate crust on top. You won’t notice any grittiness.
Can I use pancake syrup? No. Pancake syrup is mostly corn syrup and won’t give you the same flavor or set. Use pure maple syrup.
How do I know when salted maple pie is done? The edges will be puffed and set, and the very center will jiggle slightly when you gently shake the pan. It finishes setting as it cools.
Can I use store-bought pie crust? Yes. Blind bake it according to the package directions before adding the filling.
Who created salted maple pie? Salted maple pie is the signature pie at Sister Pie, Lisa Ludwinski’s bakery in Detroit. This recipe is adapted from her Sister Pie cookbook.
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Find even more favorites in my Best Pie Recipes round-up.
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Salted Maple Pie
Ingredients
Pie Crust:
- 1/2 recipe Easy Pie Crust Recipe https://www.modernhoney.com/easy-pie-crust/
Maple Filling
- 1/2 cup + 2 Tablespoons Unsalted Butter (melted and cooled)
- 1 cup Pure Maple Syrup (100% real, NOT pancake syrup)
- 3/4 cup Light Brown Sugar (packed)
- 1/4 cup Fine Yellow Cornmeal
- 1/4 teaspoon Salt (if using unsalted butter)
- 3 large Eggs room temperature
- 1 large Egg Yolk room temperature
- 3/4 cup Heavy Cream room temperature
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Topping:
- Flaky sea salt for sprinkling
- Whipped Cream
Instructions
OPTION 1: With a Blind-Baked Crust (crispiest crust)
- Prepare the crust. Roll out one disk of my Easy Pie Crust, fit it into a 9-inch pie plate, and crimp the edges. Freeze for 30 minutes.
- Blind bake. Line the crust with parchment, fill with pie weights, and bake at 400°F for 15 to 20 minutes. Remove the weights and bake 5 minutes more, until the bottom looks dry. Let it cool.
- Lower the oven. Reduce the oven temperature to 350°F.
- In a medium bowl, whisk the cooled melted butter with the maple syrup. Add the brown sugar, cornmeal, and kosher salt, and whisk until smooth.
- In a second bowl, whisk the eggs, egg yolk, heavy cream, and vanilla until combined.
- Pour the egg mixture into the maple mixture a little at a time, whisking gently just until combined.
- Set the crust on a parchment-lined baking sheet. Pour in the filling to just below the crimps.
- Bake for 42 to 60 minutes, until the edges are puffed and the center wobbles just slightly. Cover the edges with foil if they brown too quickly.
- Cool on a wire rack for 2-3 hours, and then cover and chill in the refrigerator. Sprinkle with flaky sea salt, slice, and serve.
OPTION 2: WITHOUT BLIND BAKING CRUST (Easier)
- Prepare the crust. Roll out one disk of pie dough, fit it into a 9-inch pie plate, and crimp the edges. Refrigerate for 30 minutes while you make the filling.
- Preheat to 350°F. Whisk the maple base and the custard in separate bowls, then gently combine, just like in Option 1.
- Pour the filling into the chilled, unbaked crust.
- Set the pie on a baking sheet on the lowest rack. Bake for 42 to 60 minutes, until the edges are puffed, the crust is golden, and the center wobbles just slightly. Cover the edges with foil if they brown too quickly.
- Cool and salt. Cool on a wire rack for 2 to 3 hours, and then cover and chill in the refrigerator. Sprinkle with flaky sea salt, slice, and serve with fresh whipped cream.
Notes
- Make ahead: This pie is best made 1 day ahead, since it needs several hours to cool and set. Add the flaky salt right before serving.
- Store: Cover well with plastic wrap or a pie dome. Sister Pie stores it at room temperature for up to 2-3 days. I like to refrigerate the pie to allow it to set up more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
