Maple cream pie

Creamy maple syrup pudding is topped with a maple syrup infused whipped cream for a luscious and delicious maple cream pie all made with real maple syrup.

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Happy Pi(e) Day! Today I'm celebrating all things pie with some fellow food bloggers. My readers know that pie baking is one of my favorite things. Pie is the dessert of choice in our family. 

 

Since it's also maple season here in western New York, I'm sharing this recipe for a maple cream pie. This pie is quickly becoming one of my favorites and that says a lot.

I like to use an all-butter pie crust made with vodka. I've been working on perfecting pie crust for years now and this is my favorite. It's buttery, light, flaky, and easy to make in a food processor. You can find instructions for the crust in this post. Of course, you can always use a store bought crust if you prefer.

For this pie you need to use real maple syrup, not pancake syrup. You want the darkest syrup you can find for the strongest maple flavor. You can also add a couple of drops of maple extract to really enhance the maple flavor if you prefer.

 

You want the maple flavor to shine through (and this pie actually tastes best after chilling overnight so the flavors can really deepen and permeate through). I adapted this pie recipe from this recipe here making a few changes.

This recipe all comes together in a truly delicious dessert full of maple flavor. It's a great way to celebrate maple season and perfect for the maple syrup fans in your life. The hint of maple syrup in the whipped cream topping really helps to pull the whole pie together. 

 

This pie is terrific to add to your holiday meals, or anytime you want a delicious dessert that is sure to impress.  

Looking for more maple recipes? Checkout this round-up of 40+ Maple Recipes for Maple Season!

Yield: 8 servings

Maple Cream Pie

Creamy maple syrup pudding is topped with a maple syrup infused whipped cream for a luscious and delicious maple cream pie all made with real maple syrup.

ingredients:

For the pie filling

• 1 recipe for your favorite pie crust (or store bought)
• 3 cups half and half 
• 4 large egg yolks
• 1/2 cup real maple syrup
• 1 cup light brown sugar
• 1/3 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

For the whipped cream topping

• 3/4 cup heavy whipping cream
• 2 tablespoons real maple syrup

instructions:

How to cook Maple Cream Pie

1. Preheat the oven to 400 degrees. Roll and fit your crust to a 9-inch pie plate. Line it with foil and then fill with pie weights or dried beans. Bake until golden, about 25-35 minutes. Set aside to cool while you make the filling.
2. Whisk together the half and half through salt in a medium saucepan. Heat the mixture over medium heat, whisking often, until it comes to a low boil and thickens, about 10 minutes.
3. Stir in the vanilla and then spread the mixture into the pie crust. Let cool. Cover with plastic wrap and refrigerate for a minimum of four over hours, or overnight.
4. Beat the heavy cream and maple syrup using a hand mixer. Start slowly and then increase the speed as it thickens. When soft peaks form, spread the whipped cream on top of the chilled pie.
5. Slice and serve.

NOTES:

I used extra pieces of the pie crust dough to make little maple leaves for decoration.

Created using The Recipes Generator

I hope you give this maple cream pie a try! Let me know in the comments below.

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Discover More Pi Day Recipes

• Mini Blueberry Ginger Pies by The Redhead Baker
• Maple Cream Pie by Savory Moments
• Dutch Strawberry Blackberry Pie by Palatable Pastime
• Steak & Guinness Pie by Kate's Recipe Box
• Air Fryer Mini Berry Pie by Karen's Kitchen Stories
• Greek Chicken and Spinach Pie by A Day in the Life on the Farm
• Tin Roof Sundae Pie by Simply Inspired Meals
• Indulgent Peanut Butter Pie by For the Love of Food
• Banana Cream Pie by Making Miracles

Check out these other maple recipes:

Glazed Cinnamon Maple Syrup Bread

Maple Pecan Popcorn

Baked Sweet Potato Fries with Creamy Maple Mustard Dipping Sauce

Roasted Maple Blueberries