This pie delivers a unique twist on classic desserts with its bold maple flavor and subtle salty contrast. It’s smooth, custard-like, and incredibly satisfying without being overly sweet. The ingredients are simple, yet the result feels special enough for holidays or celebrations. If you love caramel-like flavors, this pie will quickly become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust: pie crust (homemade or store-bought)
For the filling: pure maple syrup brown sugar heavy cream whole milk eggs butter all-purpose flour vanilla extract salt
For finishing: flaky sea salt
Directions
Preheat your oven to 350°F (175°C). Place the pie crust into a pie dish and crimp the edges as desired.
In a saucepan over medium heat, combine the maple syrup and butter. Heat gently until the butter is melted and the mixture is warm.
In a separate bowl, whisk together the eggs, brown sugar, flour, heavy cream, milk, vanilla extract, and salt until smooth.
Slowly pour the warm maple mixture into the egg mixture while whisking continuously to prevent curdling.
Pour the filling into the prepared pie crust.
Bake for 45–55 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and allow the pie to cool completely, during which it will continue to set.
Before serving, sprinkle flaky sea salt over the top for that signature salted finish.
Add chopped pecans for a maple pecan version. Use a graham cracker crust for a slightly different texture. Infuse the filling with a touch of bourbon for deeper flavor. Top with whipped cream for added richness. Use dark maple syrup for a more intense taste.
Storage/Reheating
Store the pie covered in the refrigerator for up to 4 days. Serve chilled or at room temperature. If desired, warm slices gently in the oven or microwave before serving. This pie can also be frozen for up to 2 months; thaw in the refrigerator overnight.
FAQs
What type of maple syrup should I use?
Use pure maple syrup for the best flavor, not pancake syrup.
Can I make this pie ahead of time?
Yes, it’s a great make-ahead dessert and sets well overnight.
How do I know when the pie is done?
The edges should be set, and the center should have a slight jiggle.
Can I use a store-bought crust?
Yes, it works perfectly and saves time.
Why is my filling runny?
It may need more baking time or additional cooling to fully set.
Can I make it dairy-free?
Yes, substitute with plant-based cream and milk alternatives.
What does salted maple pie taste like?
It’s similar to a cross between caramel and pecan pie, with a maple-forward flavor.
Can I reduce the sugar?
You can slightly reduce it, but it may affect the texture.
Should I serve it warm or cold?
It’s delicious both ways, depending on preference.
Can I add spices?
Yes, a pinch of cinnamon or nutmeg can enhance the flavor.
Conclusion
The Salted Maple Pie is a beautifully balanced dessert that highlights the rich, natural sweetness of maple syrup with a touch of salt. Its creamy texture and deep flavor make it a standout addition to any dessert table, especially during the cooler months.
This Salted Maple Pie is a rich, silky dessert featuring pure maple syrup, a buttery crust, and a perfectly balanced sweet-and-salty flavor. With its smooth custard-like filling and caramelized maple notes, this easy maple pie recipe is perfect for fall desserts, holiday gatherings, and cozy winter baking.
Author:Catherine
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:8–10 slices
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
For the crust:
1 pie crust (homemade or store-bought)
For the filling:
1 cup pure maple syrup
½ cup brown sugar
½ cup heavy cream
½ cup whole milk
3 large eggs
4 tbsp butter
2 tbsp all-purpose flour
1 tsp vanilla extract
½ tsp salt
For finishing:
Flaky sea salt, for sprinkling
Instructions
Preheat oven to 350°F (175°C). Place pie crust into a pie dish and crimp edges as desired.
In a saucepan over medium heat, combine maple syrup and butter. Heat until butter is melted and mixture is warm (do not boil).
In a separate bowl, whisk together eggs, brown sugar, flour, heavy cream, milk, vanilla extract, and salt until smooth.
Slowly pour the warm maple mixture into the egg mixture while whisking continuously.
Pour the filling into the prepared pie crust.
Bake for 45–55 minutes, until the edges are set and the center is slightly jiggly.
Remove from oven and let cool completely to set.
Sprinkle flaky sea salt over the top before serving.
Notes
Use pure maple syrup for the best flavor—avoid artificial syrups.Do not overbake; the center should jiggle slightly and firm up as it cools.Cooling completely is essential for the proper custard texture.Flaky sea salt enhances the caramel-like maple flavor beautifully.
