Maple Cream Pie

Let’s Talk About Why I Love Making Maple Cream Pie

Okay, real talk: If you ever wander into my kitchen in autumn (or, honestly, February), there’s a legit chance you’ll catch me elbows-deep in pie crust, humming whatever tune’s stuck in my head. Maple Cream Pie is kind of my comfort food hero — it’s creamy, a tad rustic, and sweet but not knock-your-socks-off sweet, and I will never forget the disaster that was my first attempt (crust so soggy you could waterski on it). But! That’s how you learn, right? If you love desserts that whisper “cozy” instead of screaming “sugar rush!” this one’s for you.

Why You’ll Love This Pie (Trust Me on This)

I make Maple Cream Pie when I’m homesick for Vermont autumns or just want something that tastes like a big warm hug — and my family goes a bit loopy for it because it’s sweet without being… cloying? Plus, it’s the only pie my cousin Tommy actually requests on his birthday (I mean, it’s either that or banana pudding, and that’s a whole other conversation). Also, it’s one of those pies you can pull off even when you’re not “a pie person” — though I warn you, patience with that custard filling is a must (I used to rush it, but… well, you know where that leads).

Here’s What You’ll Need (But I’ve Swapped Stuff, Too)

• 1 single pie crust (homemade is great, but honestly, those rolled ones from the shop will totally work in a pinch)
• 1 cup pure maple syrup (the darker, the better—though my grandma swore by Grade B, which, confusingly, is the “fancier” one; I say use whatever real maple you can get—it matters)
• 2 tablespoons cornstarch (sometimes I’ll use flour if I’m out—just use a bit more)
• 2 cups heavy cream (or honestly, half-and-half works, but it’s less rich—don’t try milk, though; trust me)
• 3 large eggs
• ¼ teaspoon salt
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract (I’ve used maple extract once when I ran out, and it was… interesting. Not bad, just very maple.)
• Optional: a sprinkle of nutmeg or cinnamon for the top; sometimes I get wild and do both

Here’s How the Maple Magic Happens

1. Preheat your oven to 350°F (about 180°C). Roll out your pie crust and nestle it into a 9-inch pie dish. I usually poke the bottom a few times with a fork—no idea if it really helps, but my mom always did.
2. Blind bake the crust. Line with parchment and dump in some dry beans or pie weights (if you don’t have any? I’ve used loose change, then regretted it when I needed actual coins later). Bake for about 15 minutes, remove the weights, then bake another 5 mins until it’s just golden. Let that cool a bit.
3. Now, onto the filling: In a saucepan, whisk together maple syrup and cornstarch until smooth(ish). Add in the cream, eggs, and salt. Whisk again—serious wrist workout here. Place over medium heat and keep whisking (I learned the hard way: walk away, and the eggs scramble!) until it thickens, about 8-10 minutes. Don’t worry if it looks lumpy for a bit; just keep going.
4. Once the custard is glossy and thick (like pudding, sorta), take it off the heat. Stir in butter and vanilla—this is my favorite part because the whole kitchen smells like autumn in Quebec.
5. Pour the filling into your pie crust. Sometimes I sneak a spoonful here because, well, chef’s tax.
6. Bake: About 20-25 minutes, until the center just barely jiggles (I always overthink this, but it firms up as it cools). A tiny wobble is perfect.
7. Let cool to room temp—then chill in the fridge for at least 3 hours. Honestly, overnight is even better, but who can wait?
8. Sprinkle with nutmeg or cinnamon if you’re in the mood. Then slice up and devour!

Notes So You Can Dodge My Rookie Mistakes

• If your pie is a bit runny after chilling, it probably just needed a smidge longer on the stove. Still tastes great by the spoonful, though; I wouldn’t waste it.
• One time I tried to use pancake syrup (not proud)—no, does not work. It’s gotta be real maple.
• My first time blind-baking, I forgot the parchment. Picking beans out of dough is… not fun. Never again.

Kitchen Experiments & What Didn’t Really Pan Out

• Tried unsweetened coconut crust once. Not my thing—not with maple, anyway. Overcomplicated the flavors.
• Oh, chocolate shavings on top? That was actually fantastic—if you like a fun twist, go for it!
• Have not (yet) tried a gluten-free version, but saw Minimalist Baker’s gluten-free pie crust recipe and might give it a whirl next time.

What If I Don’t Have All the Gadgets?

You really just need a saucepan, a whisk, and something to roll the crust (I’ve literally used a wine bottle for this—not fancy, but it does the job). Pie weights are great—unless, like me, you discover you forgot to buy them and need to improvise with lentils. Hey, it works.

Storing the Pie (Though Good Luck Having Leftovers)

Keep it in the fridge, loosely covered, for about 3 days. Theoretically. In my house, it’s usually gone by lunch the next day. If you’re hiding a slice for yourself, the back of the veggie drawer is an oddly effective place (don’t tell anyone!).

When & How I Like to Serve It

I almost always serve this straight from the fridge — cold cream pies just make sense to me. Sometimes we plop whipped cream on top, sometimes I forget and nobody says a word. If there’s any left by breakfast, don’t judge me: a slice of maple pie with strong coffee is my idea of a good morning. At Thanksgiving, it sneaks onto the table next to pumpkin, and every year there’s a “which is better” debate (it’s a tie—nobody ever settles it).

“Learned the Hard Way” Pro Baking Tips

• Don’t try to thicken the filling at a higher temperature; I once did, and man, it went from creamy to scrambled in thirty seconds flat.
• Bake until the custard only just jiggles. I once left it until totally solid… and called it maple egg brick. Not as tasty as it sounds (which, well, isn’t very).
• Actually, I find it works better if I give it a good overnight chill; the flavors just meld more. But, again, good luck waiting that long!

A Few Q’s I Get About Maple Cream Pie (And My Honest Answers)

Can I make this ahead? Yep! Pie’s often better the next day; I’ve tried this with 48 hours in the fridge and it’s still dreamy.
Do I have to blind-bake? Well… you could skip it, but the crust gets a bit gummy. If you’re not bothered by that, go wild.
I want it extra maple-y. Anything I can do? Add a splash of maple extract to the filling, but go easy; overpowering is a thing.
Where do you get good maple syrup? I buy mine straight from a local farmer, but if you want to order online, Maple Syrup World has a decent selection (not sponsored, just maple obsessed).

And by the way, if you want to geek out on maple, Vermont Maple Sugar Makers is a fun rabbit hole—so much maple trivia, you might never resurface.

And that’s it, mate—though honestly, writing about this just made me hungry. Let me know if you try it and tweak my directions (I’m all ears—maybe not literally, but you know what I mean). Happy baking!

★★★★★ 4.80 from 120 ratings

Maple Cream Pie

yield: 8 servings

prep: 25 mins

cook: 25 mins

total: 50 mins

A rich and creamy pie infused with pure maple syrup and topped with a luscious layer of whipped cream, nestled in a buttery flaky crust. This classic dessert brings the cozy flavors of maple to your table.

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Ingredients

• 1 prepared 9-inch pie crust, baked and cooled
• 1 cup pure maple syrup
• 2 cups whole milk
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar

Instructions

1. 1
   In a medium saucepan, whisk together the maple syrup, milk, cornstarch, and salt until smooth.
2. 2
   Place the pan over medium heat and cook, stirring constantly, until the mixture just begins to simmer.
3. 3
   In a separate bowl, lightly beat the egg yolks. Gradually whisk a small amount of the hot mixture into the yolks to temper, then slowly whisk back into the saucepan.
4. 4
   Cook the mixture for 2-3 minutes more, stirring, until thickened. Remove from heat and stir in the butter and vanilla extract.
5. 5
   Pour the maple cream filling into the baked pie crust. Let cool to room temperature before refrigerating for at least 3 hours.
6. 6
   Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe over the chilled pie and serve.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 380 caloriescal

Protein: 5gg

Fat: 19gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 48gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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