If you love maple syrup, this is the dessert for you! This maple cream pie recipe is rich and creamy with a deep maple flavor. The maple whipped cream topping is optional, but I encourage you to exercise the option!
Turn yummy maple syrup into a delicious creamy pie. The maple custard in this pie is loaded with flavor and has a great texture.
It really is simple to make too. You are going to love this pie!
If you don’t know, we are maple syrup lovers around here. My family taps trees early in the year to collect sap.
It takes hundreds of gallons of sap and hours of cooking it down to get a few gallons of the good stuff. But, boy, is it worth it!
Of course we think of maple syrup at breakfast time. It is fabulous drizzled over homemade pancakes, sourdough waffles, and peanut butter and jelly french toast.
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As good as drizzling it over things is, there are so many more ways to use maple syrup. Our favorite maple syrup recipes include everything from baked beans and pork tenderloin to sticky maple syrup bars.
Now this pie is working its way to the top of the list! The custard takes a tiny bit of patience (and arm strength), but is really pretty simple to make.
It is set with both egg yolks, for richness, and cornstarch for extra stabilizing power. If you really work that whisk, it will be smooth and luscious.
You can put it in a prebaked pastry pie crust if you would like. I chose to keep it simple and use a graham cracker crust.
I love using cream cheese whipped cream to top pies. The cream cheese helps to stabilize the whipped cream and gives a nice tang that helps to balance out sweet fillings.
Instead of using sugar to sweeten it, I used a splash of maple syrup. The combination really was quite delightful!
So what are you waiting for? Lets make a pie!
Maple Cream Pie
Ingredients
Maple Pie Filling
- 2 cups whole milk divided
- 4 egg yolks
- ⅓ cup cornstarch
- ¼ teaspoon salt
- ¾ cup light brown sugar packed
- 1 cup heavy cream
- ½ cup maple syrup
- ½ teaspoon maple extract optional
- 1 graham cracker crust
Optional Whipped Cream Topping
- 4 ounces cream cheese
- 1 cup heavy cream
- 2-4 Tablespoons maple syrup
Instructions
- In a small bowl, whisk together ½ cup of the milk, the 4 egg yolks, ⅓ cup cornstarch, and ¼ teaspoon salt. Set aside.
- In a medium or large saucepan, mix together the 1 cup heavy cream, remaining 1½ cups of milk, ¾ cup light brown sugar, and ½ cup maple syrup. Heat over medium heat, stirring frequently, until it starts to simmer.
- To temper the eggs, ladle some of the hot milk mixture into the small bowl with the egg yolk mixture while whisking. Then pour the egg yolk mixture into the saucepan while whisking the hot milk.
- Continue to cook over medium or medium high heat, whisking constantly, until the mixture comes to a full boil. Whisk while boiling for about 2 minutes, or until the mixture is thickened to pudding consistency.
- Remove from the heat and stir in the ½ teaspoon maple extract if using. If you don't have maple extract, you can use a little bit of vanilla extract instead.
- Pour hot maple custard into 1 graham cracker crust and smooth out the top. Chill for at least 6 hours or overnight.
Maple Cream Cheese Whipped Cream
- Put the 4 ounces cream cheese in a medium bowl and beat until smooth and fluffy.
- Mix in 2-4 Tablespoons maple syrup.
- While beating the cream cheese on medium speed, drizzle in the 1 cup heavy cream to incorporate it into the cream cheese. Once all of the cream is incorporated, turn your electric mixer to high and beat until you have stiff peaks.
- Taste the whipped crem for sweetness. If desired, stir in a bit more maple syrup to taste.
- Spread over chilled pie.
Notes
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That sounds amazing. Maple is such a wonderful flavor and the cream cheese whipped cream will be a must try for me.
I hope you love it!
Oh my goodness! This looks so amazing! I will be pinning this to try later!
Thank you!
This sounds just delightful! Bet the creaminess with maple is spot on.
Thank you!