Salted Maple Pie is a gooey, sweet, and salty Thanksgiving dessert baked in a buttery crust with rich maple syrup and a sprinkle of flaky sea salt.

Scale

1⁄2 cup plus 2 tablespoons unsalted butter, melted and cooled

1 cup Grade B maple syrup

3⁄4 cup packed light brown sugar

1⁄4 cup fine yellow cornmeal

Heaping 1⁄4 teaspoon kosher salt

3 large eggs, at room temperature

1 large egg yolk, at room temperature

3⁄4 cup heavy cream, at room temperature

1–1⁄4 teaspoons pure vanilla extract

One 9-inch blind-baked and cooled pie crust made with all-butter pie dough

1 large egg, beaten (for brushing crust)

Flaky sea salt, for finishing

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1. Preheat oven to 350°F. In a bowl, whisk together melted butter and maple syrup.

2. Add brown sugar, cornmeal, and kosher salt and mix well.

3. In a separate bowl, whisk eggs, egg yolk, cream, and vanilla until smooth.

4. Gradually combine the egg mixture with the maple mixture, stirring until just blended.

5. Place the blind-baked crust on a parchment-lined baking sheet and brush the edges with beaten egg.

6. Pour the filling into the crust up to the crimps.

7. Bake 45–60 minutes until edges are puffed and the center slightly jiggles.

8. Cool on a wire rack for 4–6 hours until fully set.

9. Sprinkle generously with flaky salt before serving.

Use regular yellow cornmeal, not self-rising.

Grade A maple syrup can be substituted for Grade B.

Pie is very rich and buttery by nature.

The filling will continue to firm up after baking.

Use a high-quality butter, preferably European-style, for the crust.

Store the cooled pie at room temperature under plastic wrap or a pie dome for up to 3 days.