This Maple Syrup Pie is silky smooth and sweet. The flavor is strongest on the first day and mellows after that, but remains unquestionably delicious.
Course: Breakfast, Dessert, Snack
Cuisine: American, Canadian
Keyword: maple, pie
Author: Beth Cato
Equipment
baking pan
aluminum foil or parchment paper
pie weights
blender
Ingredients
1/4cupall-purpose flour plus more for work surface
raw pie dough for one crust or store-bought pie crust
1 1/4cupsdark maple syrup
1/2cupunsalted butter (1 stick) melted
1/2cupheavy cream room temperature
1/2cupbrown sugar packed
3large eggs room temperature
1 1/2teaspoonspure vanilla extract
1/2teaspoonkosher salt
canned whipped topping or Cool Whip for top
Instructions
Place oven racks at the middle and bottom positions. Preheat oven at 375 degrees.
If working with unshaped pie dough, use some flour on a clean surface to roll out dough to 12 inches. Place it in a 9-inch pie plate and shape to fit, crimping the crust at the rim. Prick the bottom of the crust all over with a fork. Freeze crust for 20 minutes.
Set out a baking sheet. Line with aluminum foil.
Line the crust with foil or parchment paper. Fill interior with pie weights, pressing in to make sure there are no gaps along the sides.
Set pie crust on baking sheet. Bake it on bottom rack for 20 minutes. Carefully use foil or parchment to lift out pie weights onto another baking sheet or a large bowl. Bake crust again until the edges are golden brown and the bottom is dry, 5 to 10 minutes.
Set the crust to cool on a rack while continuing to make the filling.
Reduce oven temperature to 350.
In a blender, place the flour, maple syrup, butter, heavy cream, brown sugar, eggs, vanilla, and salt. Blend on high until the contents are smooth. Pour into pie crust.
Bake on middle rack in oven for 40 to 50 minutes; the filling should be puffed with only a slight jiggle in the middle. Cool on a rack.
Store at room temperature, covered with foil. Serve with a dollop of whipped cream or Cool Whip on top. Keeps for at least 4 days.