Québec Maple Sugar Pie

Why You’ll Love This Recipe

• A true Québécois classic with deep, pure maple flavor.
• Silky custard that slices cleanly yet melts on the tongue.
• Flaky, blind-baked crust stays crisp—no soggy bottoms.
• Make-ahead friendly and perfect for holidays or cozy weekends.

Grocery List

• Produce: None
• Dairy: Unsalted butter, heavy cream, large eggs (plus 1 extra yolk), optional whipping cream for serving
• Pantry: Pure maple syrup (Grade A Dark/Robust), cornstarch, vanilla extract, fine sea salt, all-purpose flour (if making crust), pie weights or dried beans

Full Ingredients

For the flaky single-crust pastry (or use 1 store-bought 9-inch shell)

• 1 1/4 cups (150 g) all-purpose flour
• 1/2 cup (113 g) unsalted butter, cold, cut into 1/2-inch cubes
• 1/2 tsp fine sea salt
• 1 tsp granulated sugar (optional)
• 3–5 tbsp (45–75 ml) ice water

For the maple custard filling

• 1 1/2 cups (360 ml) pure maple syrup, Grade A Dark/Robust
• 3/4 cup (180 ml) heavy cream, cold
• 4 tbsp (57 g) unsalted butter
• 2 large eggs + 1 large egg yolk
• 2 tbsp (16 g) cornstarch
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

To serve (optional)

• Softly whipped cream (lightly sweetened)
• Flaky sea salt or shaved maple sugar for finishing

Step-by-Step Instructions

Step 1: Make and chill the pastry

In a bowl, whisk together flour, salt, and sugar (if using). Cut in the cold butter with a pastry cutter or your fingertips until pea-sized pieces remain. Sprinkle in ice water, 1 tablespoon at a time, tossing just until the dough holds together when pinched. Form into a 1-inch-thick disk, wrap, and chill at least 1 hour (or up to 3 days). If using a store-bought crust, keep it chilled until needed and skip to Step 2.

Step 2: Roll, fit, and freeze the crust

On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to a 9-inch pie plate, ease it into the corners, and trim, fold, and crimp the edges. Dock the base with a fork. Freeze for 15 minutes to help prevent shrinkage.

Step 3: Blind-bake the crust

Preheat the oven to 400°F (200°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 12 minutes. Carefully remove the weights and parchment, then bake 5–7 minutes more until the bottom looks dry and lightly golden. If you see any cracks, patch with a dab of egg white. Reduce oven temperature to 350°F (175°C). Set the pie plate on a rimmed baking sheet to catch drips and promote even baking.

Step 4: Prepare the maple custard

In a medium saucepan, combine maple syrup, butter, and salt. Warm over medium heat just until the butter melts and the mixture is steaming; do not boil. In a small bowl, whisk the cornstarch into the cold cream to make a smooth slurry. In a separate bowl, whisk the eggs and egg yolk. Slowly drizzle the warm maple mixture into the eggs, whisking constantly to temper. Whisk in the cream-cornstarch slurry and vanilla. Strain the custard through a fine-mesh sieve into a pitcher to ensure a silky texture.

Step 5: Fill and bake

Pour the custard into the warm, blind-baked crust. Bake at 350°F (175°C) until the edges are set and the center still has a soft wobble, 28–35 minutes. The center should register 170–175°F (77–80°C) on an instant-read thermometer. Rotate the pie halfway through for even baking. The top may develop a gentle sheen and tiny bubbles; that is perfect.

Step 6: Cool, chill, and serve

Cool the pie on a rack until room temperature, about 2 hours, then chill at least 1 hour to fully set. Slice with a warm, dry knife for clean edges. Serve plain or with softly whipped cream and a pinch of flaky sea salt. The custard should be smooth and sliceable with a tender, flaky crust.

Pro Tips

• Use Grade A Dark/Robust maple syrup for the deepest maple flavor worthy of a classic tarte au sucre.
• Temper the eggs gradually with the warm syrup to avoid scrambling; always strain the custard for ultra-smooth results.
• Blind-bake thoroughly and bake the filled pie on a preheated baking sheet to keep the bottom crisp.
• Pull the pie when the center still quivers slightly; overbaking causes cracks and a grainy custard.
• Glass or light-colored metal pie plates brown the bottom more evenly than very dark pans.

Variations

• Egg-Free Maple Pie: Omit eggs. Increase cornstarch to 4 tbsp and add 1 tbsp flour. Gently simmer syrup with butter; whisk in the cream-starch mixture and cook, stirring, until thick and glossy. Pour into blind-baked crust and bake 15–20 minutes, just to set the surface.
• Brown-Butter Maple: Brown the butter until nutty and amber before adding to the warm syrup. This adds toasty depth that complements the maple.
• Maple-Walnut: Sprinkle 1/2 cup toasted chopped walnuts over the blind-baked crust before adding the custard for a Québecois sugar-shack twist.

Storage & Make-Ahead

Refrigerate leftover pie, covered, for up to 4 days. For best texture, serve slightly chilled or at cool room temperature. To refresh the crust, warm slices at 300°F (150°C) for 8–10 minutes. Freeze whole pie or slices tightly wrapped for up to 1 month; thaw overnight in the refrigerator, then re-crisp briefly in the oven. Make-ahead: blind-bake the crust up to 24 hours in advance; store at room temperature, well wrapped. You can pre-mix the maple syrup, butter, and salt a day ahead; rewarm and add eggs, cream, and cornstarch just before baking.

Nutrition (per serving)

Approximate for 1 of 8 slices: 500 calories; 35 g fat; 50 g carbohydrates; 45 g sugars; 5 g protein; 210 mg sodium. Values will vary with crust and toppings.