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Creamy Maple Cream Pie

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This Creamy Maple Cream Pie is a nostalgic, velvety dessert featuring real maple syrup and a silky custard filling in a flaky pie crust. It’s easy to prepare and perfect for holiday gatherings or cozy family moments.

Ingredients

Scale
  • 1 9-inch pie crust (homemade or store-bought)
  • 1 cup pure maple syrup (Grade A dark recommended)
  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 4 large egg yolks (room temperature)
  • 1/4 cup cornstarch
  • 1/4 teaspoon sea salt (optional)
  • 2 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract (or maple extract)
  • 1 cup heavy whipping cream (cold, for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • Optional: drizzle of maple syrup or maple sugar flakes for garnish

Instructions

  1. Prep the Pie Crust: If using homemade dough, roll out to fit a 9-inch pan. Gently press into the pan, trimming excess edges. Prick the bottom with a fork.
  2. Blind bake: Preheat oven to 375°F (190°C). Line crust with parchment, fill with pie weights, and bake 15 minutes. Remove weights, bake 5 more minutes until lightly golden. Cool completely.
  3. Make the Maple Cream Filling: In a medium saucepan, combine maple syrup and 1 1/2 cups heavy cream. Heat over medium-low, stirring occasionally, until steaming but not boiling (about 5 minutes).
  4. In a bowl, whisk together sugar, cornstarch, and salt. Add egg yolks, whisking until very smooth.
  5. Slowly pour the hot maple-cream mixture into the yolk mixture, whisking constantly to temper the eggs.
  6. Return mixture to saucepan. Cook over medium, whisking constantly, until thickened and glossy, about 6-8 minutes. It should coat the back of a spoon.
  7. Remove from heat. Stir in butter and vanilla (or maple extract). Whisk until fully melted and smooth.
  8. Optional: Strain through a fine mesh sieve into a clean bowl to remove any bits.
  9. Let filling cool for 10 minutes, stirring occasionally. Pour into cooled pie shell. Smooth top with a spatula.
  10. Chill the Pie: Cover pie lightly with plastic wrap (don’t let it touch the surface). Refrigerate at least 4 hours, preferably overnight.
  11. Whip the Cream: In a cold bowl, beat 1 cup heavy cream, powdered sugar, and vanilla until soft peaks form.
  12. Decorate and Serve: Spread or pipe whipped cream over chilled pie. Drizzle with maple syrup or sprinkle with maple sugar flakes if desired.
  13. Slice and serve cold.

Notes

For best results, use real Grade A dark maple syrup. Chill the pie for at least 4 hours to ensure a clean slice. The filling is naturally gluten-free; use a gluten-free crust if needed. Dairy-free adaptations work with coconut cream and plant-based butter. Straining the filling after cooking yields an ultra-smooth texture. Make the crust and filling ahead, then whip cream fresh before serving.

Nutrition

Keywords: maple cream pie, holiday dessert, creamy pie, maple syrup, Thanksgiving, easy pie recipe, custard pie, family gathering, comfort food, gluten-free option

Find it online: https://fuzzyforker.com/creamy-maple-cream-pie-recipe-easy-holiday-dessert-for-gatherings/