Maple Sugar Pie vs. Maple Syrup Pudding Cake

By Chef Lippe

Maple Sugar Pie (Canadian favorite)

The intense maple pie has few ingredients and is very sweet. I cut the pie into 12 to 14 petite servings and serve warm with ice cream and whipped cream.


Pie crust (homemade or store bought)

1 cup maple sugar or light brown sugar

¼ cup flour

¼ cup maple syrup

¾ cup heavy cream

Whipped cream (optional) and Ice Cream (optional)


Preheat the oven to 375

Fit the pastry dough into a standard pie dish or tart pan and bake for 15 minutes. Remove and allow to cool completely.

Gently whisk together sugar and flour until mixture is smooth.

Once the flour sugar mixture is smooth, add the maple syrup and heavy cream. Whisk until it is completely smooth. This mixture will be watery, pour into prebaked pie shell and bake for 40 minutes at 350 degrees (325 for dark metal pans)

Allow the pie to cool completely before serving it with whipped cream and ice cream.



Maple Sugar Pudding Cake


½ cup butter

1 cup sugar

2 eggs

1 ½ cups flour

2 teaspoons baking powder

¾ cup milk

½ teaspoon vanilla

Pinch of salt



Beat butter until it is light and fluffy, gradually add the sugar and eggs alternating one egg, a little sugar and beat for 3 minutes.  In a different bowl mix flour, baking powder  and salt.  Mix flour mixture and milk again alternating milk with flour, at very end mix in vanilla. Fill muffin cups ¾ full and  Bake at 375 for about 30 minutes or until the top is golden and the inside is cooked (insert a clean toothpick and if it comes out clean it is done)

Make topping just before serving


3/4 cups water

1/2 cup maple syrup

2 cups brown sugar

1 tablespoon flour


Mix all ingredients, place over low heat, stirring until the brown sugar has melted, pour into serving bowls and add cake.


Please send me an email and let me know which was your favorite.

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Filed under Chef Lippe, Food, Food blog, Maple sugar, maple syrup

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