Salted Maple Pie Recipe – Gooey, Sweet, and Salty Dessert

Salted Maple Pie brings gooey sweetness with a touch of salt, tucked inside a buttery, flaky crust. Every bite feels cozy, rich, and perfect for your Thanksgiving dessert table.

Why You’ll Love This Salted Maple Pie

A Perfect Thanksgiving Dessert

Salted Maple Pie feels right at home on a holiday table. Its glossy golden top and gooey center add something both nostalgic and new. While pumpkin and pecan pies always shine, this pie gives your guests something unexpected yet comforting. With only simple ingredients, it turns into a dessert that looks like you worked all day, even though the prep is quick. Because the filling sets as it cools, you can make it ahead, leaving your oven free for turkey and sides.

Sweet, Salty, and Gooey Flavor Profile

This pie is all about balance. The maple syrup brings deep caramel notes, while brown sugar adds warmth. Cornmeal gives body, making the filling slightly textured but still smooth. A sprinkle of flaky sea salt cuts through the sweetness, making every bite addictive. The crust, buttery and crisp, holds the gooey center perfectly, so every slice has contrast.

How It Compares to Chess Pie and Crack Pie

If you’ve tried a Southern chess pie, you’ll recognize the gooey, custardy feel. Salted Maple Pie takes that texture and infuses it with maple’s rich depth. It’s similar to Milk Bar’s famous Crack Pie but with a more natural, earthy sweetness. The salt sprinkled on top brings out every flavor, keeping it from ever being cloying.

Salted Maple Pie Recipe Overview

Prep Time, Cook Time, Total Time

Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes plus cooling

Yield and Serving Size

This recipe makes one 9-inch pie, serving about 9 slices. Each slice is rich, so smaller portions satisfy most guests.

Category and Occasion

This dessert belongs in the Thanksgiving lineup but works for Christmas or any cozy gathering. It’s rich, show-stopping, and pairs beautifully with holiday flavors.

Ingredients You’ll Need

For the Maple Filling

• 1⁄2 cup plus 2 tbsp unsalted butter, melted and cooled
• 1 cup Grade B maple syrup (or Grade A if needed)
• 3⁄4 cup light brown sugar
• 1⁄4 cup fine yellow cornmeal (not self-rising)
• Heaping 1⁄4 tsp kosher salt
• 3 large eggs, room temperature
• 1 egg yolk, room temperature
• 3⁄4 cup heavy cream, room temperature
• 1–1⁄4 tsp pure vanilla extract

For the Pie Crust

• One 9-inch blind-baked, cooled pie crust made with all-butter dough
• 1 large egg, beaten (for brushing edges)

Optional Toppings and Variations

• Flaky sea salt for finishing
• Crisped bacon for a sweet-savory twist
• Fresh whipped cream or even vanilla ice cream on top

Step-by-Step Instructions

Step 1 – Blind-Bake the Crust

Preheat your oven to 350°F. Use a high-quality all-butter crust for best flavor and texture. Line the pie shell with parchment, fill with pie weights, and bake until golden. Cool fully before adding filling, or the crust may get soggy. Brush the edges with beaten egg for shine and structure.

Step 2 – Mix the Maple Filling

In a large bowl, whisk melted butter with maple syrup until glossy. Add brown sugar, cornmeal, and kosher salt, stirring until smooth. In another bowl, whisk eggs, yolk, cream, and vanilla. Slowly combine wet mixtures, whisking until just blended. Do not overmix, or the custard may toughen.

Step 3 – Assemble and Bake

Place the cooled crust on a parchment-lined baking sheet. Pour the filling in carefully, stopping just below the rim. Slide the pie into the oven and bake 45–60 minutes. The edges will puff slightly, and the center should still jiggle when nudged.

Step 4 – Cool and Set Properly

Remove the pie and cool on a wire rack. Let it rest 4–6 hours at room temperature. During this time, the custard firms up and develops its chewy, gooey texture. Resist cutting early, or the filling may run.

Step 5 – Finish with Flaky Sea Salt

Right before serving, scatter flaky sea salt generously across the surface. It not only looks beautiful but brings balance to each bite. Slice with a sharp knife, wiping clean between cuts.

Tips and Recipe Notes

Choosing the Right Maple Syrup

Grade B maple syrup gives the richest, deepest flavor. Grade A works, but the pie will taste lighter. Either way, avoid imitation syrups, as they lack complexity.

Why Cornmeal is Key for Texture

Cornmeal sets this pie apart. It adds subtle texture, keeps the filling from being overly runny, and gives the custard its slightly chewy bite. Always use fine cornmeal, not coarse.

Cooling and Storage Best Practices

Patience matters. Cooling at room temperature for at least 4 hours ensures the filling sets properly. Store covered at room temperature for up to 3 days. Avoid refrigeration, which can dull flavors and firm the crust.

Ingredient Swaps and Flavor Twists

European-style butter in the crust boosts richness. Swap brown sugar with dark muscovado for deeper notes. Add a touch of bourbon or espresso to the filling for a grown-up spin. Crispy bacon crumbles make a playful topping for a sweet-savory edge.

Serving Suggestions

Pairing Ideas (like crisped bacon or whipped cream)

This pie shines with lightly sweetened whipped cream, balancing richness with airy lightness. For a surprising pairing, scatter crisped bacon crumbles on top — the salty crunch plays beautifully with the maple custard. A hot cup of coffee or apple cider rounds out the experience.

How to Slice and Serve for Best Presentation

Use a sharp, warm knife and wipe between slices for neat edges. Serve each wedge on a small plate with a dollop of cream or scoop of ice cream. A sprinkle of flaky salt right before plating makes it feel bakery-worthy.

Related Recipes to try

• salted maple pecan pie bars
• caramel apple cheesecake bars
• banana pudding creamy dessert
• easy pumpkin pie recipe
• homemade apple fritters with apple cider
• Christmas sugar cookie cheesecake

Conclusion

Why This Pie Deserves a Spot on Your Thanksgiving Table

Salted Maple Pie brings something special without straying too far from tradition. It’s familiar yet fresh, gooey yet balanced, rich yet never too heavy. The maple flavor makes every bite taste like fall, while the salty finish keeps you coming back for more. Make it once, and it might just join your family’s yearly lineup. And if you love sharing beautiful holiday desserts, you’ll find more inspiration on my Pinterest page.

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