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–+ servings
Maple Cream Pie

Maple Cream Pie

Delight in the nostalgic flavors of Maple Cream Pie, a cozy autumn dessert that brings rich cream and pure maple syrup together in a velvety custard.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 2 hours
Total Time 3 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 package Premade Pie Crust Dough Provides structure and flaky texture; consider using homemade dough for a richer flavor.
For the Filling
  • 1 cup Real Maple Syrup Acts as the primary sweetener and flavoring component; avoid imitation syrup for an authentic taste.
  • 2 cups Heavy Cream Creates a rich, creamy filling; whole milk can be used for a lighter version, but it will alter texture.
  • 3 large Egg Yolks Essential for custard stability and richness.
  • 1 large Whole Egg Essential for custard stability and richness.
  • 1 pinch Fine Sea Salt Enhances the sweetness of the pie; kosher salt can be a substitute.
  • 1 teaspoon Almond or Vanilla Extract Adds depth of flavor; opt for pure extracts for the best results.
  • 1 teaspoon White Vinegar Helps with egg emulsification; can replace with lemon juice in a pinch.
  • 1 teaspoon Ground Cinnamon Provides warmth and spice; feel free to adjust quantities to taste.
  • 0.25 teaspoon Ground Nutmeg Provides warmth and spice; feel free to adjust quantities to taste.
For the Topping
  • 1 cup Whipped Cream Adds visual appeal and extra flavor; substitute with chocolate whipped cream for a twist.
  • 1 teaspoon Ground Cinnamon for Garnish Enhances presentation and flavor; it's a perfect finishing touch for your Maple Cream Pie.

Equipment

  • 9-inch deep-dish pie pan
  • medium saucepan
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Prepare a baking sheet lined with aluminum foil to catch any drips during baking.
  2. Place your premade pie crust dough into a 9-inch deep-dish pie pan. Blind bake it for about 10-15 minutes until golden brown.
  3. Combine the real maple syrup and heavy cream over medium-low heat in a medium saucepan. Heat for about 5 minutes or until just simmering.
  4. In a mixing bowl, beat together the egg yolks, whole egg, fine sea salt, almond extract, white vinegar, ground cinnamon, and nutmeg until well combined.
  5. Slowly whisk in a few tablespoons of the hot syrup mixture into the egg mixture while continuously whisking to temper the eggs.
  6. Pour the tempered egg mixture back into the saucepan with the remaining maple cream blend. Mix well and pour this filling into the baked pie crust.
  7. Bake for about 50-60 minutes, until the edges are set while the center maintains a slight jiggle.
  8. Once baked, cool the pie at room temperature for at least 2 hours to help the filling set.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gCholesterol: 90mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Always use real maple syrup for the best flavor. Keep an eye on the baking to prevent burning, and allow adequate cooling for the filling to set properly.

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