Introduction

Maple Cream Pie is a rich and comforting dessert that combines a flaky, buttery crust with a silky, luscious maple-flavored custard filling. Topped with fluffy whipped cream, it’s perfect for cozy gatherings or special occasions. This recipe ensures a beautiful balance of sweetness and depth of flavor every time.

The image shows a pie with a golden brown crumbly crust holding a smooth, light tan filling that looks creamy and firm, about two layers in total. The top layer is a thick layer of white whipped cream piped in peaks around the pie's edge and spread evenly in the center. The whipped cream is dusted with fine brown cocoa powder evenly over its surface. The pie is in a metal pie pan sitting on a white marbled surface. A slice is missing, showing the clean edges of the filling and crust inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the All-Butter Pie Crust:

1 ½ cups (190g) All-Purpose Flour
½ teaspoon Salt
½ cup (113g) Unsalted Butter, very cold and cut into ½-inch cubes
¼ cup (60ml) Ice Water (add gradually as needed)

For the Maple Cream Filling:

¾ cup (180ml) Pure Maple Syrup
¼ cup (50g) Granulated Sugar
¼ cup (30g) Cornstarch
½ teaspoon Salt
4 Large Egg Yolks, room temperature
2 cups (480ml) Whole Milk
¼ cup (60ml) Heavy Cream
2 tablespoons (28g) Unsalted Butter
1 ½ teaspoons Pure Vanilla Extract

For Optional Whipped Cream Topping:

1 cup (240ml) Heavy Cream, very cold
1–2 tablespoons Powdered Sugar
½ teaspoon Pure Vanilla Extract
(Optional) 1 tablespoon Pure Maple Syrup

Instructions

Step 1: Prepare the pie crust by mixing the all-purpose flour and salt in a large bowl. Add the cold, cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Step 2: Gradually add ice water one tablespoon at a time, stirring gently with a fork until the dough just comes together. Avoid overworking. Form the dough into a ball, flatten into a disk, wrap in plastic, and chill for at least 1 hour.
Step 3: Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan. Transfer the dough to the pan, trim and flute the edges. Chill again while you prepare the filling.
Step 4: For the filling, whisk together maple syrup, granulated sugar, cornstarch, and salt in a medium saucepan. In a separate bowl, lightly whisk the egg yolks and milk.
Step 5: Slowly add the egg and milk mixture to the saucepan, whisking constantly to prevent lumps. Cook over medium heat, stirring constantly until the mixture thickens and just starts to bubble. Remove from heat immediately.
Step 6: Stir in heavy cream, butter, and vanilla extract until smooth and glossy. Pour the filling into the prepared pie crust.
Step 7: Bake the pie at 350°F (175°C) for about 35–40 minutes or until the filling is set but still slightly wobbly in the center. Cool completely on a wire rack, then refrigerate for at least 3 hours before serving.
Step 8: If desired, whip the cold heavy cream with powdered sugar, vanilla extract, and optional maple syrup until soft peaks form. Spread or pipe the whipped cream over the chilled pie just before serving.

Tips & Variations

Use high-quality pure maple syrup, preferably Grade A Dark Robust, for the best depth of flavor in the filling.
For extra flakiness, handle the dough as little as possible and keep the butter very cold.
If you prefer a deeper caramel flavor, add a tablespoon of dark brown sugar to the filling mixture.
Try topping the pie with toasted pecans or a sprinkle of cinnamon for added texture and warmth.

Storage

Store the pie covered in the refrigerator for up to 4 days. The crust may soften slightly but will remain enjoyable. To serve, let the pie sit at room temperature for about 15 minutes. Leftover slices can be reheated gently in a warm oven (around 300°F or 150°C) for 5–7 minutes if desired. The whipped cream topping is best added fresh each time.

How to Serve

The image shows a pie with three distinct layers visible from a missing slice. The bottom layer is a crumbly, golden brown crust with a textured edge. The middle layer is a smooth, creamy light brown filling that looks rich and dense. The top layer is made of white whipped cream dollops arranged in a circle around the pie’s edge. The middle of the pie’s surface, between the whipped cream, is dusted with a fine layer of cocoa powder in a reddish-brown color. The pie is in a metal pie pan, sitting on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pancake syrup instead of pure maple syrup?

It’s best to use pure maple syrup for authentic flavor and proper texture in the filling. Pancake syrup is mostly corn syrup with artificial flavors and won’t provide the same richness or sweetness balance.

Can I make the pie crust ahead of time?

Yes, you can prepare the pie crust dough up to 2 days ahead and keep it wrapped and chilled in the refrigerator. Alternatively, freeze the dough for up to one month. Just thaw overnight in the fridge before rolling out.