There is something truly magical about Sister Pie’s Salted Maple Pie Recipe that keeps me coming back for more. The perfect balance of rich maple sweetness and a delicate touch of flaky sea salt creates an unforgettable flavor profile that dances on your taste buds. This pie features a tender homemade crust filled with a luscious, smooth custard-like filling made with real maple syrup and a subtle hint of cornmeal to add just the right textural surprise. Whether you’re serving it for a special occasion or simply craving a cozy dessert, Sister Pie’s Salted Maple Pie Recipe never fails to impress and bring comfort in every bite.
Ingredients You’ll Need
The beauty of Sister Pie’s Salted Maple Pie Recipe lies in its simplicity and the quality of each ingredient. Every item on this list plays a vital role in creating that signature creamy texture, warm sweetness, and satisfying finish that sets this pie apart.
- Homemade Pie Dough (one parbaked shell): A sturdy yet flaky base that holds the rich filling perfectly.
- 10 tablespoons (142 g) unsalted butter, melted and cooled: Adds richness and smoothness to the filling without overpowering it.
- 1 cup (300 g) maple syrup, room temperature: The star sweetener that delivers earthy depth and natural sweetness.
- 1/4 cup (32 g) fine yellow cornmeal: Gives a subtle grainy texture that elevates the custard’s mouthfeel beautifully.
- 3/4 cup (150 g) packed light brown sugar: Brings molasses notes that deepen the flavor profile.
- 1/2 teaspoon kosher salt (1.5 g): Balances the sweetness and enhances the custard’s richness.
- 1-1/4 teaspoons pure vanilla extract: Adds a warm, aromatic backdrop to the pie.
- 3 large eggs, room temperature: Essential for setting the filling and providing creamy texture.
- 1 large egg yolk, room temperature: Boosts richness and helps emulsify the custard.
- 3/4 cup (188 g) heavy cream, room temperature: Contributes to the pie’s luscious smoothness.
- Flaky sea salt: Sprinkled on top to deliver that addictive sweet-salty contrast.
- 1 cup heavy cream: For whipping up a fresh, billowy topping.
- Confectioner’s sugar: Optional, to gently sweeten the whipped cream if desired.
How to Make Sister Pie’s Salted Maple Pie Recipe
Step 1: Prepare the Filling
Begin by whisking together the melted butter and the luscious maple syrup in a large bowl, setting the tone for that rich, sweet flavor. Incorporate the fine yellow cornmeal, brown sugar, and kosher salt, which all bring subtle complexity and texture to the custard. In a separate bowl, beat the eggs, egg yolk, heavy cream, and vanilla extract until perfectly smooth. Now, it’s crucial to whisk this egg-cream mixture into the maple mixture thoroughly until fully emulsified—this step ensures the filling bakes evenly, avoiding any separation in the oven. Trust me, this little detail makes all the difference!
Step 2: Pour Filling into Pie Shell
Place your parbaked homemade pie shell on a parchment-lined baking sheet for easy transferring and cleanup. Carefully pour the silky filling into the crust, watching it settle into every corner. This is where your pie starts to take shape and promises a satisfyingly thick yet smooth custard.
Step 3: Bake Until Perfect
Pop that pie onto the middle rack of your preheated oven and bake for 45 minutes to an hour. You want to look for puffed edges and a center that jiggles slightly when you gently shake the pan. It’s completely normal for it to look a bit underbaked when it comes out; the residual heat will continue to firm it up. I usually find an hour gives me the perfect balance of creaminess without being runny.
Step 4: Cool and Salt
Once out of the oven, transfer your pie to a wire rack and let it cool completely for 4 to 6 hours. This extended cooling lets the flavors meld and the custard set beautifully. Right after removing it from the oven, don’t forget to sprinkle generously with flaky sea salt—this finishing touch is what elevates the entire dessert to crave-worthy status.
Step 5: Whip the Cream Topping
While the pie chills, whip the heavy cream until soft peaks form. I like to add just a pinch of flaky sea salt to echo the pie and skip sugar since the pie itself is quite sweet. However, if you prefer a sweeter topping, a modest dusting of confectioner’s sugar works wonders. Beat the cream until it reaches your desired billowy texture, then refrigerate until serving.
Step 6: Slice and Enjoy
When your sister pie’s salted maple pie recipe has cooled completely and the cream is whipped, slice thoughtfully and serve with a generous dollop of that luscious whipped cream. Each bite should give you that perfect harmony of sweet maple, creamy custard, flaky salt, and melt-in-your-mouth crust.
How to Serve Sister Pie’s Salted Maple Pie Recipe
Garnishes
To really make your pie shine, a sprinkle of additional flaky sea salt right before serving adds an irresistible finish. You can also add a few toasted pecans or a light drizzle of extra maple syrup if you’re feeling indulgent. Freshly whipped cream is a must-have garnish that complements the pie’s richness perfectly.
Side Dishes
This pie pairs amazingly well with a cup of hot black coffee or a robust black tea, which cut through the sweetness beautifully. If you’re thinking of a bigger spread, pair it with a simple vanilla or cinnamon ice cream to provide a cool contrast. Fresh fruit like sliced pears or apples on the side can also add a refreshing note to the dessert experience.
Creative Ways to Present
For a fun twist, serve mini versions of Sister Pie’s Salted Maple Pie Recipe in individual tartlets, perfect for parties or gifts. You could also layer spoonfuls of the filling and whipped cream in elegant glasses to create a deconstructed pie parfait. Wrapped in a stylish pie box, this pie also makes a thoughtful, gourmet homemade gift for friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, keep the pie well wrapped in plastic wrap or stored under a pie dome at room temperature for up to three days. This will maintain the tender crust texture and keep the filling luscious. Avoid refrigerating if you want to keep the crust crisp.
Freezing
You can freeze the pie, but for best results, freeze it before adding the flaky sea salt topping. Wrap tightly with plastic and then foil to protect against freezer burn. When ready to eat, thaw overnight in the fridge and sprinkle the sea salt right before serving.
Reheating
Gently warm slices in a low oven (around 300°F or 150°C) for 10-15 minutes to revive that freshly baked feeling. Avoid microwaving as it can cause the filling to become grainy and the crust soggy. Serve with fresh whipped cream for an extra special touch.
FAQs
Can I use store-bought pie crust instead of homemade?
Absolutely! While homemade crust offers that extra buttery flavor and flakiness, a good-quality store-bought crust can work well and save time. Just make sure to parbake it before filling for best texture.
What type of maple syrup is best?
Choose pure, Grade A maple syrup with a rich amber color for a pronounced maple flavor. Avoid maple-flavored syrups which lack the authentic depth and sweetness.
Why is the cornmeal included in the filling?
Cornmeal adds a subtle texture to the custard filling, preventing it from being too smooth or custardy, giving it a slightly rustic and uniquely delightful bite.
How long should the pie cool before serving?
Letting the pie cool at room temperature for 4 to 6 hours is essential for it to set properly and develop the perfect texture and flavor.
Can I make the whipped cream topping ahead of time?
Yes! Whipped cream can be made a few hours in advance and kept refrigerated. Give it a quick whisk before serving if it softens too much.
Final Thoughts
There’s truly nothing quite like Sister Pie’s Salted Maple Pie Recipe to bring warmth, sweetness, and that perfect touch of saltiness to your dessert table. It’s a simple recipe with ingredients you cherish and a payoff that feels like pure celebration in every slice. I can’t wait for you to try it and make it your own go-to pie that friends and family will adore as much as I do!
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Sister Pie’s Salted Maple Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes plus 4-6 hours cooling
- Yield: 1 (9-inch) pie, serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Sister Pie’s Salted Maple Pie is a luscious dessert featuring a tender homemade pie crust filled with a rich, custardy maple syrup mixture enhanced by a subtle touch of cornmeal for texture and finished with a sprinkling of flaky sea salt. This pie is baked to perfection with a creamy filling that sets beautifully after cooling, delivering a perfect balance of sweet and salty flavors. Serve with lightly salted whipped cream for an extra indulgent treat.
Ingredients
Pie Dough
- One parbaked homemade pie shell
Pie Filling
- 10 tablespoons (142 g) unsalted butter, melted and cooled
- 1 cup (300 g) maple syrup, room temperature
- 1/4 cup (32 g) fine yellow cornmeal
- 3/4 cup (150 g) packed light brown sugar
- 1/2 teaspoon kosher salt (1.5 g)
- 1–1/4 teaspoons pure vanilla extract
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
- 3/4 cup (188 g) heavy cream, room temperature
Whipped Cream Topping
- 1 cup heavy cream
- Confectioner’s sugar (optional, to taste)
- Flaky sea salt (a big pinch for whipped cream and more for sprinkling on pie)
Instructions
- Prepare the Filling: In a large bowl, whisk together the maple syrup and melted butter until well combined. Add the cornmeal, brown sugar, and kosher salt, mixing thoroughly. In a separate medium bowl, whisk together the eggs, egg yolk, heavy cream, and vanilla extract until smooth. Gradually whisk the egg-cream mixture into the maple syrup mixture, ensuring it is well emulsified to prevent separation during baking.
- Fill the Pie Shell: Place the parbaked pie shell on a parchment-lined baking sheet to catch any spills. Pour the well-mixed filling into the pie shell, spreading it evenly.
- Bake the Pie: Transfer the baking sheet with the pie to a preheated oven (425°F/220°C recommended). Bake for 45 minutes to 1 hour until the edges are puffed and golden and the center jiggles slightly when shaken. The pie may look slightly underbaked when removed; it will continue to set as it cools.
- Cool and Salt: Remove the pie from the oven and transfer it to a wire rack. Immediately sprinkle generously with flaky sea salt to contrast the sweetness. Let the pie cool to room temperature for 4 to 6 hours to fully set.
- Make Whipped Cream: Using a wire whisk or electric mixer, beat the heavy cream until soft peaks form. Add a small handful of confectioner’s sugar if desired and a big pinch of flaky sea salt, then beat until the peaks are billowy but not stiff. Adjust sugar and salt to taste.
- Serve and Store: Slice the fully cooled pie and serve with the lightly salted whipped cream. Store any leftover pie tightly wrapped or in a sealed container at room temperature for up to 3 days.
Notes
- Ensure all wet ingredients are at room temperature for better emulsification and smooth filling.
- The pie looks slightly underbaked immediately after baking but will firm up as it cools—resist the urge to overbake.
- Flaky sea salt on top is essential to balance the sweetness of the maple filling.
- Whipped cream is optional but recommended for added creaminess and contrast.
- Store leftover pie at room temperature up to 3 days; avoid refrigeration to preserve texture.
- The cornmeal adds subtle texture and a hint of earthiness, enhancing the pie’s complexity.
