Maple Cream Pie Recipe

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Get ready to wow your taste buds with this yummy maple cream pie recipe. It’s perfect for fall and super easy to make. You’ll love the smooth, creamy filling packed with rich maple flavor.

The recipe uses simple ingredients like maple syrup, milk, cream, and eggs. You’ll cook them together to make a thick custard, then pour it into a pre-baked crust. After chilling, you’ve got a delicious dessert that’s sure to impress your friends and family.

Exact Ingredients List

Here’s what you’ll need to make this delicious maple cream pie:

• 1 1/4 cups pure maple syrup
• 2 cups whole milk
• 1 cup heavy cream
• 6 large egg yolks, at room temperature
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 pre-baked 9-inch pie crust

For best results, make sure your egg yolks are at room temperature before you start. This helps them mix more easily with the other ingredients.

You can use store-bought pie crust or make your own. If you’re feeling fancy, try a graham cracker or walnut crust for a tasty twist!

Don’t forget to grab some whipped cream for topping if you’d like. It’s not required, but it sure makes the pie extra special.

Instructions

Boil the maple syrup in a saucepan until reduced by half. Set aside.

Warm the milk and cream in another pan until it starts to simmer.

Whisk egg yolks and cornstarch in a bowl. Slowly add half the hot milk mixture, whisking constantly.

Pour this mixture back into the pan with the remaining milk. Cook over medium heat, whisking until smooth.

Add salt and reduced maple syrup. Keep cooking and whisking until thick.

Strain the custard and stir in butter and vanilla. Pour into the pre-baked crust.

Cover the surface with plastic wrap to prevent skin formation.

Cool at room temperature for an hour, then refrigerate for at least 4 hours.

Serve chilled, topped with whipped cream if you like. Enjoy your homemade maple cream pie!

Possible Substitutes List & Recipe Variations

Can’t find pure maple syrup? Try using honey or agave nectar instead. These sweet alternatives will give your pie a unique flavor.

Want to make this pie dairy-free? Swap the whole milk and heavy cream for coconut milk. It’ll add a subtle tropical twist to your dessert.

For a gluten-free option, use a store-bought gluten-free crust or make your own with almond flour.

Here are some fun variations to try:

• Add 1/4 cup of bourbon for a boozy kick
• Mix in 1/2 cup of chopped pecans for extra crunch
• Sprinkle cinnamon or nutmeg on top for a warm spice flavor

You can also experiment with different crusts:

Crust Type	Flavor Profile
Graham cracker	Sweet and crunchy
Chocolate wafer	Rich and decadent
Gingersnap	Spicy and bold

For a lighter version, use low-fat milk instead of whole milk and half-and-half in place of heavy cream. This will reduce the calorie count without sacrificing too much flavor.

Tips, Tricks & Storing

For the best results, use high-quality pure maple syrup. The flavor really shines in this pie, so it’s worth splurging on the good stuff.

Make sure your pie crust is fully baked before adding the filling. This prevents a soggy bottom and ensures a crisp, flaky crust.

When tempering the eggs, pour the hot liquid slowly while whisking constantly. This helps avoid scrambling the eggs and keeps your custard smooth.

Don’t skip straining the custard. It removes any lumps and gives you a silky-smooth filling.

To get clean slices, dip your knife in hot water and wipe it dry between cuts. This helps the knife glide through the custard easily.

You can store your maple cream pie in the fridge for up to 3 days. Cover it loosely with plastic wrap to prevent it from absorbing other flavors.

For longer storage, you can freeze the pie for up to 2 months. Thaw it overnight in the fridge before serving.

If you like, try topping your pie with:

• Whipped cream
• Chopped toasted pecans
• A drizzle of extra maple syrup