Maple Cream Pie Recipe
Servings: 10
Calories: 1102kcal
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!
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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: 1102kcal | Carbohydrates: 111g | Protein: 14g | Fat: 66g | Saturated Fat: 26g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.002g | Cholesterol: 148mg | Sodium: 994mg | Potassium: 307mg | Fiber: 5g | Sugar: 21g | Vitamin A: 829IU | Vitamin C: 0.3mg | Calcium: 113mg | Iron: 5mg
