Quebec Maple Sugar Pie
Quebec maple sugar pie is built around the deep sweetness of maple syrup, softened with cream and eggs so the filling bakes into a smooth custard rather than a candy-like layer. It is simple in spirit, but the balance of crust, filling, and cooling time matters.
This version uses a blind-baked butter crust so the bottom stays flaky under the maple filling. A small amount of brown sugar rounds out the maple flavor, while flour helps the custard set cleanly without making it heavy.
The pie should cool until the center is sliceable but still tender. Serve it in modest wedges with whipped cream, unsweetened tea, or strong coffee; the contrast keeps the dessert rich without becoming cloying.
For the best flavor, use pure dark or amber maple syrup rather than pancake syrup. The pie keeps well, so it can be baked earlier in the day and chilled until serving.
Nutrition (per serving)
Directions
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1
Heat the oven to 375°F. Roll the chilled pie dough on a lightly floured surface and fit it into a 9-inch pie plate, trimming and crimping the edge.
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2
Line the crust with parchment and fill it with pie weights. Bake for 15 minutes, then remove the weights and parchment and bake for 7 to 9 minutes more, until the bottom looks dry and the edge is lightly golden.
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3
Reduce the oven temperature to 350°F. In a medium bowl, whisk the maple syrup, brown sugar, 2 tablespoons flour, and salt until the sugar is mostly dissolved.
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4
Whisk in the eggs one at a time, then whisk in 1 cup heavy cream, melted butter, and vanilla until the filling is smooth.
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5
Place the pie plate on a rimmed baking sheet. Pour the maple custard into the warm crust and gently tap the sheet pan once to release large air bubbles.
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6
Bake for 32 to 36 minutes, until the edges are set and the center still has a slight wobble when the pan is nudged.
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7
Cool the pie on a rack for at least 2 hours, then chill for cleaner slices if desired.
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8
Whip the cold 1/2 cup heavy cream with the powdered sugar until soft peaks form. Slice the pie and serve each wedge with a spoonful of whipped cream.
Ingredients
- Single-crust pie dough, chilled:1 9-inch
- All-purpose flour, for rolling and filling:3 tablespoons
- Pure maple syrup:1 1/4 cups
- Packed light brown sugar:1/2 cup
- Heavy cream:1 cup
- Large eggs:3
- Unsalted butter, melted and cooled:3 tablespoons
- Vanilla extract:1 teaspoon
- Fine salt:1/4 teaspoon
- Heavy cream, cold, for whipped cream:1/2 cup
- Powdered sugar, for whipped cream:1 tablespoon
Tips & Notes
- If the crust edge browns too quickly, cover it loosely with a pie shield or strips of foil.
- A slight wobble in the center is better than a fully firm pie; the custard continues to set as it cools.
- Use pure maple syrup with a robust flavor, such as dark or amber, for a more distinct Quebec-style filling.
