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Maple Sugar Pie

Maple sugar pie gets its silky texture from whipped egg whites folded into the maple filling.

Chef Jaime Briones
Resto Gare

2 pie crusts
2 cups maple syrup
1 1/2 cups brown sugar
1 cup half and half
7 eggs, separated
1 1/2 cups all purpose flour
Pinch kosher salt

Pie Filling

  1. Combine egg yolks with brown sugar and whisk, until the mixture reaches ribbon stage, with sugar dissolved and the mixture taking on a paler colour and thicker texture. Fold in the maple syrup, flour, and half and half cream. Set aside.
  2. In a stand mixer with a wire whip, whisk egg whites to medium peaks, add salt, and continue whipping until stiff peaks form.
  3. Immediately fold whipped whites into maple mixture in three stages, being careful not to deflate.


  1. Carefully pour the mixture evenly into 2 chilled pie shells.
  2. Place on the bottom rack of the oven and cook at 400°F for 15 minutes. Reduce the temperature to 325°F, and continue cooking for another 35 minutes.
  3. To test if fully cooked, gently jiggle the pie. It should move as one cohesive unit.
  4. Allow maple sugar pie to cool to room temperature, then refrigerate.

Yield 2 pies


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