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Salted Maple Pie

Salted maple pie is a custardy, maple-sweet pie baked in a blind-baked crust and finished with a sprinkle of kosher salt. A slight jiggle in the center and a 175°F reading signal when the filling is ready.
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Prep Time 20 minutes
Cook Time 1 hour 17 minutes
Chilling and cooling 3 hours 15 minutes
Total Time 4 hours 52 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 483
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 pie crust 9-inch, refrigerated
For the filling and finish
  • 0.5 cup brown sugar packed light
  • 2 tbsp all-purpose flour
  • 0.75 tsp salt kosher, divided
  • 3 eggs large, at room temperature
  • 1.5 cup maple syrup pure
  • 0.5 cup heavy cream
  • 4 tbsp butter unsalted, melted and cooled
  • 1 tsp vanilla extract

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet

Method
 

Shape and chill the crust
  1. Heat the oven to 375°F.
  2. Fit the crust into a 9-inch pie plate, fold the edge under and crimp.
  3. Chill the crust for 15 minutes.
Blind-bake the crust
  1. Line the crust with parchment and fill it with pie weights.
  2. Set the pie plate on a rimmed baking sheet.
  3. Bake for 15 minutes.
  4. Remove the parchment and pie weights.
  5. Bake for 5 to 7 minutes, until the crust looks dry and pale.
Make the filling
  1. Reduce the oven temperature to 350°F.
  2. In a medium bowl, whisk together the brown sugar, flour and 1/2 teaspoon of the salt.
  3. In a second bowl, whisk the eggs, maple syrup, cream, melted butter and vanilla until combined.
  4. Gradually whisk in the sugar mixture until smooth.
  5. Pour the filling into the crust.
Bake and finish the pie
  1. Bake on the baking sheet for 45 to 55 minutes, loosely covering the crust edge with foil if it browns too quickly, until the edges are set and the center jiggles slightly; the center should register 175°F on an instant-read thermometer.
  2. Sprinkle the remaining 1/4 teaspoon salt evenly over the warm pie.
  3. Cool on a rack for at least 3 hours before slicing.

Notes

Use room-temperature eggs to help the filling whisk together smoothly. Refrigerate leftovers for up to 4 days; the pie can be frozen. For a dairy-free variation, use dairy-free cream and butter.