Maple Cream Pie Recipe

Maple Cream Pie is a luscious dessert that combines velvety smoothness with the rich, earthy sweetness of pure maple syrup. Each bite offers a perfect harmony of creamy filling and a buttery, flaky crust that melts in your mouth. With just 30 minutes of prep and 40 minutes of baking, this pie is surprisingly simple to make yet feels indulgent and special. The maple flavor shines through, creating a comforting warmth that’s perfect for any occasion.

The texture is irresistibly silky, while the subtle caramel notes of maple elevate this pie to a whole new level of decadence. Whether served chilled or at room temperature, it’s a dessert that will leave your guests asking for seconds. Its effortless elegance makes it a standout treat for holidays, gatherings, or even a cozy night in. This Maple Cream Pie is a celebration of flavor and simplicity, guaranteed to delight every palate.

Ingredients for Maple Cream Pie

• 1 recipe Best Ever Pie Crust (or store-bought, if preferred)
• 1¼ cups (12½ oz/354 g) dark maple syrup (use high-quality syrup for best flavor)
• 1½ cups (12 fl oz/360 ml) whole milk (substitute with 2% milk if needed)
• 1 cup (8 fl oz/240 ml) plus 1 cup (8 fl oz/240 ml) heavy whipping cream (divided, for filling and topping)
• 2 tablespoons (1 oz/28 g) butter, softened
• 6 large egg yolks, at room temperature
• ¼ cup (1 oz/28 g) cornstarch
• ½ teaspoon salt

Step-by-Step Instructions

1. Preheat the oven to 350°F (180°C).
2. Prepare the pie crust: On a floured surface, roll out the pie crust to a ¼-inch (6-mm) thick round. Line a 9-inch pie tin with it and crimp the edges. Place parchment paper on the crust, fill with pie weights, and bake for 20 minutes. Remove the parchment and weights, then bake for 15-20 minutes more until the bottom is dry and the crust is golden brown. Let cool.
3. Reduce the maple syrup: In a medium high-sided saucepan, bring the maple syrup to a boil over high heat. Let it bubble until reduced by half, about 10 minutes. Turn off the heat.
4. Heat the milk mixture: In a separate saucepan or microwave-safe jug, combine the milk, 1 cup (8 fl oz/240 ml) cream, and butter. Heat until simmering.
5. Combine the syrup and milk: Stir the milk mixture into the saucepan with the maple syrup. Return to medium heat and simmer, stirring constantly, until the syrup is fully dissolved. Turn the heat to low.
6. Prepare the egg mixture: In a large bowl, whisk the egg yolks, cornstarch, and salt. While whisking constantly, add the hot milk mixture one ladleful at a time to temper the eggs.
7. Cook the custard: Return the filling to the saucepan and cook over low heat, whisking constantly, for about 5 minutes until it comes to a boil. Continue whisking while it boils for 1 more minute to fully cook the cornstarch.
8. Strain and fill the pie: Immediately pour the custard through a sieve to remove any solids. Spread the hot custard into the baked pie shell.
9. Cool and chill: Let the pie cool for 1 hour, then transfer to the refrigerator to chill for at least 4 hours.
10. Whip the cream: When ready to serve, whip the remaining 1 cup (8 fl oz/240 ml) cream to soft peaks and top the pie with it.
11. Store leftovers: Keep well covered in the refrigerator for up to 2 days.

Perfect Pairings: Serving Suggestions

Maple Cream Pie is a showstopper on its own, but it pairs beautifully with a sprinkle of toasted pecans or a drizzle of caramel sauce for added texture and flavor. For a cozy dessert experience, serve it with a cup of hot coffee or a glass of cold milk. If you’re feeling fancy, a dollop of whipped cream and a dusting of cinnamon can elevate the presentation.

Storage Secrets: Keeping It Fresh

Store your Maple Cream Pie covered in the refrigerator for up to 2 days. To prevent the crust from getting soggy, place a piece of parchment paper over the whipped cream before covering it with plastic wrap. If you need to store it longer, consider freezing the pie (without the whipped cream) in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.

Time-Saving Tips for Busy Bakers

Short on time? Use a store-bought pie crust to cut down on prep work. You can also prepare the maple custard filling a day ahead and store it in the fridge. When ready, simply pour it into the baked crust and chill. For the whipped cream topping, use an electric mixer to speed up the process and ensure soft, fluffy peaks.

Equipment Essentials: Tools You’ll Need

To make this recipe a breeze, have a 9-inch pie tin, a rolling pin for the crust, and a medium high-sided saucepan for the maple syrup reduction. A fine-mesh sieve is crucial for achieving a smooth custard, and a whisk will help you avoid lumps. Don’t forget pie weights or dried beans for blind baking the crust to perfection!

Recipe Variations: Get Creative

For a twist, try adding a layer of sliced bananas or a sprinkle of sea salt on top of the custard before chilling. If you’re a chocolate lover, mix in a tablespoon of cocoa powder with the cornstarch for a maple-chocolate hybrid. You can also swap the dark maple syrup for a lighter grade for a subtler flavor profile.

Maple Cream Pie

Shaziya

Maple Cream Pie is a luscious dessert that combines velvety smoothness with the rich, earthy sweetness of pure maple syrup. With just 30 minutes of prep and 40 minutes of baking, this pie is surprisingly simple to make yet feels indulgent and special.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Servings 8 people

Ingredients

  

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Best Ever Pie Crust

• 1 recipe Best Ever Pie Crust
• 1¼ cups dark maple syrup 12½ oz/354 g
• 1½ cups whole milk 12 fl oz/360 ml
• 1 cup heavy whipping cream 8 fl oz/240 ml
• 1 cup heavy whipping cream 8 fl oz/240 ml
• 2 tablespoons butter 1 oz/28 g, softened
• 6 large egg yolks at room temperature
• ¼ cup cornstarch 1 oz/28 g
• ½ teaspoon salt

Instructions

 

• Preheat the oven to 350°F (180°C).
• On a floured surface, roll out the pie crust to a ¼-inch (6-mm) thick round, then line a 9-inch pie tin with it and crimp the edges.
• Place a piece of parchment on the pie crust, fill with pie weights and bake for 20 minutes.
• Remove the parchment and pie weights and bake for about 15-20 minutes more until the bottom is dry and the crust is golden brown. Let cool while you make the filling.
• In a medium high-sided saucepan, bring the maple syrup to a boil over high heat and let bubble away until it is reduced by half, about 10 minutes. Turn off the heat.
• In a separate medium saucepan or a microwave-safe measuring jug with a pour spout, combine the milk, 1 cup (8 fl oz/240 ml) cream, and the butter and heat until simmering.
• Stir the milk mixture into the saucepan with the maple syrup, then return to medium heat and let simmer, stirring constantly with a wooden spoon until the maple syrup is fully dissolved and combined with the milk. Turn the heat to low.
• In a large bowl, whisk the egg yolks, cornstarch, and salt. Then, while whisking constantly, add the hot milk one ladleful at a time to the egg mixture.
• Return the filling to the saucepan and cook over low heat, whisking constantly, for about 5 minutes, until the mixture comes to a boil. Keep whisking while the mixture boils for 1 more minute to fully cook the cornstarch.
• Immediately pour the custard through a sieve to remove any solids, then spread the hot custard in the baked pie shell.
• Let the pie cool for an hour, then transfer it to the refrigerator to chill for at least 4 hours.
• When ready to serve, whip the remaining 1 cup (8 fl oz/240 ml) cream to soft peaks and top the pie with it.
• Store leftovers well covered in the refrigerator for up to 2 days.

Keyword baking, cream pie, dessert, maple, sweet

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