This Maple Cream Pie is essentially a larger version of my Canadian Butter Tarts, but doesn’t use actual maple cream (although delicious). Some call it a Maple Syrup Pie, a custard cousin of a chess pie.
Why You’ll Love It
Move aside apple and pumpkin, a different fall flavor is coming through with this maple cream pie recipe!
- True maple-forward flavor – No corn syrup or maple extracts used here; pure maple syrup yields a warm, comforting fall flavor for this pie.
- Ultra-silky custard – With tempered eggs and a low and slow bake, the custard-like texture of this pie is extra smooth and silky.
- Simple pantry spices – Besides maple the maple syrup and pie crust, you probably have all of the pantry ingredients needed to make this pie.
What You’ll Need
You only need a handful of ingredients to make this maple cream pie. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Maple syrup – This is probably the most important part, use real maple syrup, not maple flavored sugar water. To get the right texture, a thick syrup is ideal. Some recipes use corn syrup, but I prefer the flavor of maple syrup. Even opt for a flavored syrup like bourbon laced.
- Pie crust – I like to use a pre-made pie crust dough. You want it to be unbaked. If you’re feeling up to it, you can certainly make your own homemade pie crust.
- Heavy cream
- Egg yolks
- Whole egg
- Fine sea salt
- Vanilla extract
- White vinegar
- Ground cinnamon
- Ground nutmeg
- Whipped cream
Perfect Pairings
I love topping this maple cream pie with a dollop of homemade whipped cream or a scoop of vanilla ice cream. You can even take things up a notch and use chocolate whipped cream.
A cup of hot coffee is always nice with a sweet pastry, but if you’re feeling spicy try an espresso martini or whipped coffee.
Test Kitchen Notes
While this maple cream pie isn’t particularly difficult to make, I do have a few tips to ensure it comes out perfectly.
- Smooth texture = tempering – Make sure to add the hot maple and cream mixture to the egg mixture very slowly and gradually. Adding too fast will essentially scramble your eggs and give a curdled texture to your custard.
- No cracks – Cracking comes from over-baking or chilling too cold/fast. If you do get them, you can cover any hairline cracks with whipped cream.
- Don’t overfill the pie crust – Depth varies by pie plates; make sure not to overfill—headspace matters.
Maple Cream Pie Recipe
A classic maple cream pie with pure maple, cream, and warm spice. A blind-baked crust and tempered custard makes for a silky, sliceable pie!
Servings:
Ingredients
- 9 inch premade pie crust dough , unbaked
- 1 cup real maple syrup
- 2 cups heavy cream
- 4 egg yolks
- 1 whole egg
- 1 teaspoon fine sea salt
- 1 teaspoon almond or vanilla extract
- 1 teaspoon white vinegar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Whipped cream , for garnish
- Ground cinnamon , for garnish
Instructions
- Line a baking sheet with aluminum foil, place the pie plate onto the baking sheet. Cook the 9 inch premade pie crust dough in a 9-inch deep-dish pie pan according to package directions. Make sure to use pie weights or pierce the bottom generously to preventing puffing. Remove from the oven when golden brown and set aside, keeping it on the baking sheet.
- Change the oven temperature to 300°F.
- In a heavy bottom saucepan over medium-low heat, combine the 1 cup real maple syrup and 2 cups heavy cream until at a low simmer, approximately 5 minutes.
- Meanwhile, in a large mixing bowl, whisk together the 4 egg yolks, 1 whole egg, 1 teaspoon fine sea salt, 1 teaspoon almond or vanilla extract , 1 teaspoon white vinegar, ¼ teaspoon ground cinnamon and ¼ teaspoon ground nutmeg.
- While whisking vigorously, temper in 2-3 tablespoons of the hot maple syrup mixture to the egg mixture until it is fully combined.
- Pour the filling into the prepared pie crust, leaving a small amount of room at the top, if you have leftover filling, discard. Even with deep dish pie plates, the volumes vary.
- Bake on the rimmed baking sheet (in case it overflows) for 50-60 minutes or until the pie is set, but the center jiggles. Midway through cooking, I highly recommend using a crust saver or cover the crust edges with aluminum foil to prevent burning.
- Remove the pie from the oven on the rimmed baking sheet and allow to cool at room temperature for 2 hours before slicing.
- The pie can be served chilled or at room temperature, but be mindful that chilling can lead to cracking. While it is perfectly fine to eat, it can be unsightly- just cover those cracks up with a whipped cream and ground cinnamon dusting for garnish.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: This maple cream pie keeps well at room temperature for up to 2 days or in the refrigerator for up to a week. Place them in an airtight container.
Freezing: Yes, you can freeze this maple cream pie for up to two months in an airtight container or freezer bag.
Nutrition
Calories: 1102 kcal, Carbohydrates: 111 g, Protein: 14 g, Fat: 66 g, Saturated Fat: 26 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 27 g, Trans Fat: 0.002 g, Cholesterol: 148 mg, Sodium: 994 mg, Potassium: 307 mg, Fiber: 5 g, Sugar: 21 g, Vitamin A: 829 IU, Vitamin C: 0.3 mg, Calcium: 113 mg, Iron: 5 mg
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
More Homemade Pies
Whether for the holidays or a get together anytime of the year, a pie is the perfect sweet treat. Here are some of our favorites.
