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
Scale
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.
