Maple Syrup Pie

Maple Syrup Pie

This traditional maple syrup pie is a sweet treat with a creamy filling and a crunchy walnut topping.  Tastes like Canada, in pie form.

The second post in The Grey Bell’s Craving Canada series.  In this series we will be taking a culinary adventure across Canada sampling iconic Canadian dishes, both in their traditional form and some with twists.  Buckle up!

Little factoid for ya, Canada produces 80% of the world’s maple syrup. There, now you can impress your friends tomorrow!

It is always a surefire sign of spring when you start to see trees being tapped in rural Ontario and right now the sap is running fast and hard. Close to where we live, there is even a whole festival dedicated to maple syrup… we obviously attend every year.  They serve pancakes and sausages and because I cannot control myself, I drown my meal in syrup.  Lake Maple I call it, and I am not one bit ashamed of it. I firmly believe that syrup just makes everything better- beans, oatmeal and/or butter tarts and pies. Most definitely pies.

This pie tastes like a creamier version of a giant butter tart.  By sprinkling the walnuts on top, you get a crunchy topping that perfectly compliments the velvety filling.  This pie would be a great addition to your Easter table!

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Maple Syrup Pie
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A creamy and crunchy maple syrup pie that is a quintessential Canadian treat. Great with a scoop ice-cream or whipped cream.
Serves: 8 servings
  • Pastry for a 9-inch single crust pie
  • 2¼ cups maple syrup
  • ¾ cup evaporated milk
  • ¼ cup all-purpose flour
  • 4 eggs
  • 1 cup chopped walnuts
  1. Preheat oven to 375°
  2. On a lightly floured surface, roll out pastry to a ⅛th inch thickness. Fit into pie dish and trim, leaving a 1 inch overhang. Fold the overhang under and crimp edges. With a fork, lightly prick the crust all over and chill in the freezer for 45 minutes.
  3. Meanwhile, in a large bowl whisk together maple syrup, evaporated milk, flour and eggs until smooth. Pour into prepared crust and sprinkle the walnuts on top.
  4. Bake in preheated oven for 10 minutes; reduce heat to 350° and bake for an additional 45 minutes or until the filling is puffed and only jiggles very slightly in the middle. Let cool on rack.

Recipe inspired by “Quebec Maple Syrup Pie” in Canadian Living Family Cookbook by Canadian Living and Eds.