Dessert: Canada – Yukon – Yukon Birch Syrup Pie

Serving Size: 8

Approximate Time

Prep 45 min

Cook 55 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

- For the crust:
- 1 1/4 cups (156 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (2.5 g) salt
- 1/2 cup (113 g) cold unsalted butter, cut into 8 pieces
- 3–4 tbsp (45–60 ml) ice water

- For the filling:
- 1 cup (240 ml) Yukon birch syrup
- 1/2 cup (100 g) packed dark brown sugar
- 3 large eggs, approx. 5 oz (140 g) total
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (16 g) all-purpose flour
- 1 tsp (5 ml) vanilla extract
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp (2.5 g) fine sea salt

- Optional garnish:
- 1/2 cup (60 g) toasted chopped hazelnuts or walnuts (optional)
- 1 cup (240 ml) whipped cream for serving
- Extra birch syrup for drizzling

Instructions

Short Description:
A rich, custardy pie sweetened primarily with Yukon-harvested birch syrup, balanced with brown sugar, butter, and cream for a deep, caramel-like finish. Serve chilled or at room temperature with whipped cream and an extra drizzle of birch syrup.

Regional Notes:
This Yukon version uses locally harvested birch syrup as the main sweetener, giving a tangy, mineral-forward profile distinct from maple-syrup pies found elsewhere. The recipe leans into a custard-style filling (rather than a nut-heavy or crystalline sugar pie) to show the birch flavor clearly.

1. Make crust: In a medium bowl combine 1 1/4 cups (156 g) flour, 1 tbsp (12 g) sugar, and 1/2 tsp (2.5 g) salt. Cut in 1/2 cup (113 g) cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs with pea-sized pieces.
2. Sprinkle 3 tbsp (45 ml) ice water over the flour-butter mixture and stir until dough begins to come together; add the remaining 1 tbsp (15 ml) if needed. Gather into a disk, wrap in plastic, and chill 30 minutes.
3. Preheat oven to 375°F (190°C). Roll chilled dough to a 12-inch (30 cm) circle on a lightly floured surface and fit into a 9-inch (23 cm) pie plate. Trim and flute edges. Prick the bottom lightly with a fork.
4. Blind-bake crust: Line crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 5–7 minutes more until just set and very lightly golden. Reduce oven to 350°F (175°C).
5. Prepare filling: In a medium bowl whisk together 1 cup (240 ml) Yukon birch syrup and 1/2 cup (100 g) dark brown sugar until sugar mostly dissolves. Whisk in 3 large eggs until smooth, then whisk in 1/2 cup (113 g) melted butter, 1/2 cup (120 ml) heavy cream, 2 tbsp (16 g) flour, 1 tsp (5 ml) vanilla, 1 tbsp (15 ml) lemon juice, and 1/2 tsp (2.5 g) salt until homogeneous.
6. Optionally stir in 1/2 cup (60 g) toasted chopped nuts for texture. Pour filling into the partially baked crust, smoothing the top.
7. Bake at 350°F (175°C) for 35–45 minutes, until the center is mostly set but still slightly wobbly (it will firm as it cools). If the crust or edges brown too quickly, shield with foil.
8. Cool on a wire rack at least 2 hours to allow filling to set fully. Chill 1–2 hours for firmer slices if desired.
9. Serve slices with whipped cream and an extra drizzle of birch syrup; store leftovers covered in the refrigerator up to 4 days.