Salted Maple Pie

No ratings yet

This salted maple pie has a silky maple syrup chess filling with brown sugar and a hint of cornmeal, baked in a flaky homemade crust and finished with flaky sea salt. A sweet-and-salty Thanksgiving pie recipe.

Prep Time20

Cook Time50

Course: Dessert

Cuisine: American

Keyword: maple cream pie, maple pie, salted maple pie

Servings:

Author: Modern Honey® - www.modernhoney.com

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

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 2-3 days. I like to refrigerate the pie to allow it to set up more.

See the recipe post for answers to frequently asked questions and tips.

Nutrition