Maple syrup pie with Original Diced Pancetta crumble

This maple syrup and diced pancetta crumble is the perfect compromise between sweet and savoury!


6 to 8 servings


30-45 minutes


20 minutes



  • 175 g (1 package) Fantino&Mondello Original Diced Cooked Pancetta
  • 250 ml (1 cup) 35% fresh whipping cream (for the pie)
  • 250 ml (1 cup) 35% fresh whipping cream (for the garnish)
  • 250 ml (1 cup) maple syrup
  • 1 tsp (5 ml) vanilla extract
  • 60 ml (¼ cup) unsalted butter
  • 60 ml (¼ cup)  flour
  • 1 pre-cooked shortbread pie crust or 4 10-cm (4-inch) diameter tart bases
  • ½ tsp (optional) fleur de sel
  • 60 ml (¼ cup) flour
  • 60 ml (¼ cup) sugar
  • 60 ml (¼ cup) cold butter


  1. Preheat the oven to 300° F.
  2. In a saucepan, mix the cream (1 cup) with the maple syrup and bring to a boil*, then remove from the heat and add the vanilla.
  3. *Note: Ideally, use a saucepan that is big enough to avoid spills, because the ingredients will expand when mixed together.
  4. In a smaller saucepan, prepare a roux by gently melting butter over medium-low heat and adding flour. Mix well and pour the hot maple cream gently over the roux, taking care to mix well with a whisk to bind and thicken it. Cook over low heat for approximately 5 minutes while continuously whisking. The texture will be quite firm, like thick custard.
  5. Pour the preparation into the pie crust.
  6. Cool the pie in the refrigerator for approximately 2 hours.
  7. For the crumble preparation, crumble the following together in a bowl by hand: flour, sugar, and cold butter. Spread the preparation on a baking sheet lined with parchment paper and cook for approximately 20 minutes or until it turns golden brown. Remove from the oven, leave to cool at room temperature, and break into small pieces with a knife.
  8. Brown the Original Diced Pancetta and mix in with the cooled crumble. Spread the mixture over the cooled maple pie. Powder the top with fleur de sel (optional).


This mouth-watering dessert can also be served in small verrine glasses. Use a decorating bag and add the ingredients in the following order: chunks of pie crust or shortbread cookies, maple cream to fill the verrine glasses to ¾, diced pancetta crumble (approximately 1 tbsp) and the stiffly whipped cream. Garnish with a few pancetta dices on top of the cream and a web of maple syrup.

Can’t get enough of apples? Here’s a delightful variation:
Cook chunks of apple in butter and a little sugar and use them to line the crust before adding the maple cream. It’s a fantastic idea during apple season!

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