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Creamy Brown Sugar Cinnamon Maple Cream Pie

brown sugar cinnamon maple cream pie - featured image
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This easy holiday dessert features a silky custard filling made with brown sugar, maple syrup, and cinnamon, baked in a flaky pie crust. It’s a crowd-pleasing, comforting treat perfect for festive gatherings or cozy nights in.

Ingredients

Scale
  • 1 9-inch pie crust (store-bought or homemade, chilled)
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs, room temperature
  • 1 1/2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • Whipped cream (optional, for topping)
  • Pecans or walnuts, roughly chopped (optional, for topping)
  • Extra sprinkle of cinnamon or nutmeg (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Roll out the 9-inch pie crust and fit it into a pie dish. Crimp the edges and prick the bottom with a fork.
  3. Blind bake the crust: Line with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights, and bake another 5 minutes until lightly golden. Let cool slightly.
  4. In a medium bowl, whisk together brown sugar, melted butter, cinnamon, and salt until smooth.
  5. Add eggs one at a time, whisking well after each addition.
  6. Pour in maple syrup and vanilla extract, then slowly stream in heavy cream while whisking constantly until glossy and thick but pourable.
  7. Pour the custard mixture into the prepared crust. Tap gently to release air bubbles and skim off any foam.
  8. Bake on the middle rack for 40-45 minutes, until edges are set and center is slightly wobbly. Tent with foil if crust browns too quickly.
  9. Cool the pie on a rack for at least 2 hours before slicing.
  10. Top with whipped cream, nuts, and a sprinkle of cinnamon or nutmeg if desired. Slice with a sharp knife, wiping between cuts for neat slices.

Notes

For gluten-free, use a GF pie crust. For dairy-free, substitute coconut cream and plant-based butter. Room temperature eggs and cream blend more smoothly. Blind baking the crust prevents sogginess. Chill well before slicing for neat pieces. The pie can be made ahead and tastes even better after a day in the fridge.

Nutrition

Keywords: cream pie, brown sugar, cinnamon, maple, holiday dessert, Thanksgiving, Christmas, easy pie, custard pie, comfort food

Find it online: https://fuzzyforker.com/creamy-brown-sugar-cinnamon-maple-cream-pie-recipe-easy-holiday-dessert/