As it turns out, September was a two-pie month. This month’s 2nd pie was Canadian Maple Syrup pie. We recently got quite a bit of very tasty local maple syrup, and I was clicking around the internet looking for recipes to use it in. There are quite a few recipes for Canadian Maple Syrup pie out there, which makes me think it is actually a thing that people in Canada eat. All of the versions of it looked delicious, and I went from never having heard of this pie to absolutely needing one in about a minute.

I chose this recipe which worked out OK. I think I would use a different one next time though. The main issue I had with this recipe is that is calls for 1 cup of heavy cream, which I think made the filling way too liquid. It did not bake in anything like the time on the recipe – it took more like an 1 1/4 hours. But in any case, it was delicious!

It’s like a pecan pie without the pecans, if the filling was made with maple syrup rather than corn syrup. It is pretty sweet so some nuts for garnish are a pretty nice addition.

It is very sweet, but very tasty if you like maple syrup flavor. If you don’t, this would not be the pie for you. I would make this again, but would likely try a different recipe, or just try adding less heavy cream than the recipe calls for.

So now next month is the two cake month, but I do have recipes picked out, and I’m excited to give them a try!