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Maple Cream Pie Recipe

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.
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Prep Time 30 minutes
Cook Time 40 minutes
Servings 8 people

Ingredients
  

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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