• 9 inch deep dish pie cruststore-bought or homemade
  • 1 cup dark brown sugar
  • 1 cup heavy whipping cream35% b.f.
  • 1/2 cup real maple syruppreferably Medium or Grade B
  • 2 large eggslightly beaten
  • 1/2 teaspoon vanilla
  • Pinch salt
  • Whipped creamfor serving


  1. Preheat oven to 350 F.
  2. In a medium bowl, whisk together the brown sugar, whipping cream, maple syrup, eggs and vanilla. Add a pinch of salt and whisk in.
  3. Place unbaked 9-inch pie shell on to a baking sheet. Pour batter in to pie shell and bake for 45-55 minutes or until filling is set, except for the very center. (Note: Mine is usually done in 45 minutes. When done, the outer 2-inches or so will be puffy and cracked. The middle will be set on top, but jiggly. Pie will firm up as it cools.)
  4. Cool at room temperature for 15 minutes, then refrigerate until firm enough to slice (about 3 hours). Serve cooled or at room temperature, with very lightly sweetened whipped cream.

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