Maple Cream Pie Recipe

Name: Maple Cream Pie
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: Serves 1 or more
Ingredients: 3 cups milk; 2 tablespoons cornstarch; Real Maple Syrup; pinch of salt; 2 large egg yolks; 1/4 cup (1/2 stick) unsalted butter; Whipping Cream; 9 Inch Pie Shell

Indulge in this creamy, dreamy Maple Cream Pie, a treasured family recipe straight from Vermont! This luscious pie features a rich maple custard filling, swirled with fluffy whipped cream, and a delicate flaky crust (not included in recipe). Requires chilling for several hours to allow the flavors to meld and create the perfect texture. Prepare to be amazed!

Prep Time 30 mins

Cook Time 60 mins

Calories 2848.6 kcal

Protein 59g

Rating 4.7 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Maple Cream Pie

3 cups milk
2 tablespoons cornstarch
Real Maple Syrup
pinch of salt
2 large egg yolks
1/4 cup (1/2 stick) unsalted butter
Whipping Cream
9 Inch Pie Shell

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How to Make Maple Cream Pie

In a medium saucepan, whisk together 1/4 cup milk and 2 tablespoons cornstarch until smooth.
Gradually whisk in the remaining 2 3/4 cups milk, 3/4 cup maple syrup, and a pinch of salt.
Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens (about 5-7 minutes).
Remove from heat.
In a separate bowl, whisk 2 large egg yolks. Temper the yolks by slowly whisking in 1/4 cup of the hot milk mixture. This prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining custard.
Cook over low heat, whisking constantly, until the mixture thickens further and is smooth and bubbly (about 1-2 minutes). Do not boil.
Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter until melted and incorporated.
Pour the custard into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and cool completely, stirring occasionally.
In a large bowl, beat 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
Gently fold 1 cup of the whipped cream into the cooled custard.
Pour the custard filling into your prepared 9-inch pie crust.
In a separate bowl, gently fold the remaining 1 cup whipped cream with 1/4 cup maple syrup until combined.
Spread the maple whipped cream topping evenly over the custard filling.
Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the pie to set.