Brown Sugar–Maple Yogurt Pie

Here’s a creamy custard pie with a tangy flavor and hint of maple. Delicious! –Courtesy of The Old Farmer's Almanac Everyday Baking Cookbook.

For crust:


Any basic pastry recipe will do. Roll the dough into a 13-inch circle and line a 9-½-inch deep-dish pie plate with it, forming the overhanging dough into an upstanding rim. Chill and partially prebake the shell. Then cool the shell. See tips on creating the rim and partially prebaking in Everyday Baking.

For filling:


3/4 cup packed light-brown sugar
2 tablespoons all-purpose flour
pinch of salt
3 large eggs plus 1 egg yolk, at room temperature
2 tablespoons maple syrup
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted
2 cups plain yogurt


Preheat the oven to 350°F. In a large bowl, combine the brown sugar, flour, and salt. Rub with your fingers to mix. Add the eggs and yolk. Whisk well, to blend, then whisk in the maple syrup, vanilla, and melted butter. Add the yogurt and whisk again (or beat with an electric mixer) until evenly blended. Pour the filling into the pie shell. Bake the pie on the center oven rack for about 40 minutes. When done, the pie will be “set,” meaning that it will not move in waves when the pie plate is nudged. Also, the filling will have puffed more around the edges than in the middle. Transfer the pie to a rack and cool thoroughly. Chill 3 to 4 hours before slicing.

Cooking & Recipes


Makes 8 to 10 servings.

Preparation Method

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