Maple Cream Pie Recipe

4.5 3 4
Maple Cream Pie Recipe
Maple Cream Pie Recipe photo by Taste of Home
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Maple Cream Pie Recipe

Read Reviews
4.5 3 4
Publisher Photo
This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1-3/4 cups milk, divided
  • 3/4 cup plus 1 tablespoon maple syrup, divided
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • Sliced almonds, toasted

Directions

Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.
In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers. Yield: 8 servings.
Originally published as Maple Cream Pie in Country February/March 1992, p47

Nutritional Facts

1 piece: 396 calories, 24g fat (13g saturated fat), 114mg cholesterol, 245mg sodium, 42g carbohydrate (25g sugars, 0 fiber), 4g protein.

  • Pastry for single-crust pie (9 inches)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1-3/4 cups milk, divided
  • 3/4 cup plus 1 tablespoon maple syrup, divided
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • Sliced almonds, toasted
  1. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
  2. For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.
  3. In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers. Yield: 8 servings.
Originally published as Maple Cream Pie in Country February/March 1992, p47

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Reviews forMaple Cream Pie

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MY REVIEW
nightskystar User ID: 1034705 246980
Reviewed Apr. 12, 2016

"I love ANYTHING maple. I made this as written, and it was good, but I wasnt getting enough maple flavor.(for me) So, I played a little. First, I live in maple country in NY. So I have access to many different maple operations. I also own a bakery, and several maple farmers, instead of dumping that last "buddy" run, save it for me for baking. It has a much stronger taste..though a bit bitter for table use, it is great in cooking. I made one pie with the last-run "buddy" syrup, and one with a dark amber as opposed to light. Both were REALLY good..much more flavor, but I actually liked the flavor of the dark amber pie best. Again..if you want light and delicate, use light amber, or "fancy" grade syrup. There is new grading on the syrup..the dark would be grade A medium or dark amber as opposed to Grade A light amber. The "buddy" syrup is now referred to as "very dark" and you would only be able to get it from a maple producer...its not generally sold.

Excellent recipe..i HIGHLY recommend it!!"

MY REVIEW
speckz User ID: 2122413 10891
Reviewed Oct. 28, 2012

"Made this recipe for a pie baking contest at work after doing a test run at home. Made a few changes- added 1 tsp maple extract to the filling before cooking on stove top, added the maple syrup to the whipping cream as well as about 1/4 c white sugar before whipping. Made Sugar Coated Pecans recipe from another site, which I chopped and sprinkled on top just before serving- this was fantastic! Also, used purchased graham pie crust, and everyone agreed the graham combined with the maple and pecan flavors was great! Oh yes- I won the contest!!"

MY REVIEW
1gardenia User ID: 2892262 35812
Reviewed Mar. 13, 2008

"That pie is delicious. It melts in your mouth. The texture is smooth. The only thing is that I don't always have whipping cream in my refrigerator but I would serve it to guests."

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