Print

Maple Cream Pie Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

This Maple Cream Pie is a luscious and comforting dessert featuring a flaky all-butter crust filled with a rich, creamy maple custard. Sweetened naturally with pure maple syrup and enhanced with vanilla, this pie is perfect for showcasing the warm, earthy flavors of maple in a silky smooth filling, topped optionally with lightly sweetened whipped cream for extra indulgence.

Ingredients

Scale

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, plus more if needed

For the Maple Cream Filling:

  • ¾ cup (180ml) Pure Maple Syrup (Grade A Dark Robust preferred)
  • ¼ cup (50g) Granulated Sugar
  • ¼ cup (30g) Cornstarch
  • ½ teaspoon Salt
  • 4 Large Egg Yolks, at 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 (Confectioners’ Sugar), to taste
  • ½ teaspoon Pure Vanilla Extract
  • Optional: 1 tablespoon Pure Maple Syrup

Instructions

  1. Prepare the Pie Crust: In a large bowl, combine the all-purpose flour and salt. Add the cold, cubed unsalted butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add the ice water, one tablespoon at a time, mixing gently until the dough just comes together. Avoid overworking to keep the crust flaky. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
  2. Roll Out and Bake Crust: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish, trim and crimp the edges as desired. Prick the bottom with a fork to prevent bubbling. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake an additional 10-12 minutes until golden and cooked through. Let cool completely.
  3. Make the Maple Cream Filling: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth. Heat the mixture over medium heat, stirring constantly, until it starts to thicken and bubble gently.
  4. Temper the Egg Yolks: In a separate bowl, whisk the egg yolks. Slowly pour about one cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent curdling. Then, pour the yolk mixture back into the saucepan with the remaining milk mixture.
  5. Cook the Filling: Continue to cook over medium heat, stirring constantly, until the custard thickens further to a pudding-like consistency. Remove from heat, then stir in the pure maple syrup, heavy cream, unsalted butter, and pure vanilla extract until smooth and glossy.
  6. Assemble the Pie: Pour the warm maple cream filling into the cooled pie crust, spreading evenly. Cover with plastic wrap, placing it directly on the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely set.
  7. Prepare Whipped Cream Topping (Optional): In a chilled mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. For extra maple flavor, gently fold in 1 tablespoon of pure maple syrup. Spread or pipe the whipped cream over the set pie before serving.
  8. Serve: Slice the chilled Maple Cream Pie and serve on its own or with additional whipped cream if desired. Enjoy this creamy, sweet, and satisfying dessert that perfectly balances cozy maple flavors with a delicate flaky crust.

Notes

  • Use pure maple syrup for authentic flavor; avoid pancake syrups that contain high fructose corn syrup and artificial flavors.
  • Make sure butter is very cold in the crust to achieve a flaky texture.
  • Allow eggs to come to room temperature before using to prevent curdling during tempering.
  • Chilling the pie well is crucial for the filling to set properly and slice cleanly.
  • Reserve egg whites for another recipe, such as meringue cookies or an omelet.
  • Whipped cream topping is optional but adds a lovely light contrast to the rich filling.
  • You can prepare the crust and filling a day ahead for convenience.

Keywords: maple cream pie, maple dessert, homemade pie, cream pie, all butter crust, custard pie

Find it online: https://islawhite.com/maple-cream-pie-recipe/