What makes One-Pot Mini Salted Maple Pies different from regular pies?

One-Pot Mini Salted Maple Pies are bite-sized, easier to portion, and bake faster than full-sized pies. They're also made using a simple one-pot method, which cuts down prep time and cleanup. Their rich, maple-forward flavor with a salty twist makes them a modern twist on traditional holiday pies.

Do I have to use real maple syrup for these pies?

Yes, real maple syrup is essential. Pancake syrup or corn syrup lacks the deep, complex flavor that defines true One-Pot Mini Salted Maple Pies. Using Grade A amber or dark maple syrup ensures that rich, natural sweetness that makes the filling shine.

Do I have to use real maple syrup for these pies?

Yes, real maple syrup is essential. Pancake syrup or corn syrup lacks the deep, complex flavor that defines true One-Pot Mini Salted Maple Pies. Using Grade A amber or dark maple syrup ensures that rich, natural sweetness that makes the filling shine.

One-Pot Mini Salted Maple Pies – The Best Easy Fall Dessert in 40 Minutes

Name: One-Pot Mini Salted Maple Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter; 1 cup dark brown sugar; 3/4 cup pure maple syrup (Grade A amber or dark); 2 large eggs; 1/2 cup heavy cream; 1 tsp vanilla extract; 1/4 tsp kosher salt; 12 mini pie crusts (homemade or store-bought); Flaky sea salt, for topping; Optional: whipped cream, candied pecans, or maple drizzle for garnish

Description

These One-Pot Mini Salted Maple Pies are a cozy, bite-sized dessert made with rich maple syrup, flaky crusts, and a touch of sea salt. This simple one-pot recipe brings all the fall flavor with none of the mess—perfect for holidays, gatherings, or when you just want a little sweet-and-salty treat.

Ingredients

1/2 cup unsalted butter
1 cup dark brown sugar
3/4 cup pure maple syrup (Grade A amber or dark)
2 large eggs
1/2 cup heavy cream
1 tsp vanilla extract
1/4 tsp kosher salt
12 mini pie crusts (homemade or store-bought)
Flaky sea salt, for topping
Optional: whipped cream, candied pecans, or maple drizzle for garnish

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Instructions

Preheat and Prep: Preheat oven to 350°F. Arrange mini pie crusts in a muffin tin or tart pan. Blind bake for 8–10 minutes until lightly golden. Set aside to cool slightly.
Make the Filling: In a medium saucepan over low heat, melt butter. Stir in brown sugar and maple syrup until dissolved and smooth. Remove from heat.
Finish the Filling: Whisk in eggs, one at a time. Add heavy cream, vanilla, and salt. Stir until well combined and glossy.
Fill and Bake: Pour the filling evenly into mini crusts. Bake for 22–26 minutes or until edges are set and centers slightly jiggle.
Cool and Garnish: Let pies cool in pan for 10 minutes, then transfer to a rack. Top with flaky sea salt and any desired garnishes before serving.

Notes

For the best flavor, use real maple syrup—Grade A amber or dark works great. Don’t overbake; filling sets as it cools. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Oven Baked
Cuisine: American