Maple Cream Pie Recipe

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

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.
Recommended: Maple Recipes
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:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons butter or margarine
  • 3 tablespoons lard
  • 2 to 3 tablespoons milk
  • FILLING:
  • 1-3/4 cups milk, divided
  • 1/4 cup cornstarch
  • 3/4 cup plus 1 tablespoon maple or maple-flavored syrup, divided
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 2 tablespoons butter or margarine
  • 1 cup whipping cream
  • Sliced almonds, toasted

Directions

Combine the flour and salt in a mixing bow. Cut in butter and lard until mixture resembles a coarse meal. Sprinkle in milk, 1 tablespoon at a time, mixing until flour is moistened. Shape into a ball. Roll out on a lightly floured surface. Place in a 9-in. pie plate. Trim and flute edges. Prick the bottom and sides with a fork. Bake at 450° for 12-15 minutes or until lightly browned. Cool.
For filling, blend together 1/4 cup milk and cornstarch in a saucepan. Gradually stir in remaining milk, 3/4 cup of the syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from the heat. Stir about 1/4 cup of the hot mixture into the yolks; return all to the saucepan. Cook, stirring constantly, until thickened and bubbly. Remove from the heat; stir in butter. Cool thoroughly, stirring frequently.
Meanwhile, whip cream until stiff. Fold 1 cup into cooled filling; spoon into prepared pie crust. Fold remaining syrup into remaining cream; frost top of pie. Chill for several hours. Garnish with toasted almonds. 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:
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons butter or margarine
  • 3 tablespoons lard
  • 2 to 3 tablespoons milk
  • FILLING:
  • 1-3/4 cups milk, divided
  • 1/4 cup cornstarch
  • 3/4 cup plus 1 tablespoon maple or maple-flavored syrup, divided
  • 1/4 teaspoon salt
  • 2 egg yolks
  • 2 tablespoons butter or margarine
  • 1 cup whipping cream
  • Sliced almonds, toasted
  1. Combine the flour and salt in a mixing bow. Cut in butter and lard until mixture resembles a coarse meal. Sprinkle in milk, 1 tablespoon at a time, mixing until flour is moistened. Shape into a ball. Roll out on a lightly floured surface. Place in a 9-in. pie plate. Trim and flute edges. Prick the bottom and sides with a fork. Bake at 450° for 12-15 minutes or until lightly browned. Cool.
  2. For filling, blend together 1/4 cup milk and cornstarch in a saucepan. Gradually stir in remaining milk, 3/4 cup of the syrup and salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from the heat. Stir about 1/4 cup of the hot mixture into the yolks; return all to the saucepan. Cook, stirring constantly, until thickened and bubbly. Remove from the heat; stir in butter. Cool thoroughly, stirring frequently.
  3. Meanwhile, whip cream until stiff. Fold 1 cup into cooled filling; spoon into prepared pie crust. Fold remaining syrup into remaining cream; frost top of pie. Chill for several hours. Garnish with toasted almonds. 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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