Alright, flavor adventurers, gather ’round! I’m about to drop a recipe bomb on you that will redefine your dessert game forever. We’re talking Maple Cream Pie, folks.

I’m not kidding, it’s that good. This isn’t your grandma’s bland pie – this is a flavor explosion that’ll have everyone begging for seconds (and maybe even thirds!). As the resident flavor queen here at Cuba Queen, I believe in desserts that deliver a punch, and this Maple Cream Pie knocks it out of the park every single time.

The inspiration for this Maple Cream Pie came to me during one of my many taste-testing escapades. I was at a local farmers market and stumbled upon some incredible, locally sourced maple syrup. The aroma alone was intoxicating, and I knew I had to create something truly special with it. The syrup tasted so pure and intense. It made me think of creamy, comforting desserts. And that’s when the Maple Cream Pie magic started!

I knew I had to transform it into a dessert worthy of its incredible flavor, and that’s how the vision of this Maple Cream Pie took hold. The first try? It was… okay. The maple flavor was there, but the texture wasn’t quite right, and it lacked that *oomph* that I crave.

But I don’t back down from a challenge! Several iterations later, after tweaking the ingredient ratios and perfecting the cooking technique, I finally nailed it. The result? A silky smooth, intensely flavored Maple Cream Pie that’s both decadent and comforting. Trust me, this Maple Cream Pie embodies everything that Cuba Queen stands for: bold flavors, unforgettable experiences, and a touch of culinary magic.

I’m bursting at the seams to share this Maple Cream Pie recipe with you. Get ready to transform your kitchen into a flavor paradise!

INGREDIENTS You Need for This:

This Maple Cream Pie ingredient list is SHORT but mighty! We’re talking quality over quantity, folks. And trust me, every ingredient plays a crucial role in creating that unforgettable flavor.

Here’s what you’ll need to make your own slice of heaven:

1 1/2 cups graham cracker crumbs: The base of our flavor adventure. You can find these at most grocery stores, but for an extra layer of flavor, try making your own using your favorite graham cracker recipe.
6 tablespoons unsalted butter, melted: This is the glue that holds our crust together, and the quality of the butter will definitely impact the final flavor.
1/4 cup granulated sugar: Just a touch of sweetness to balance the buttery graham cracker crust.
1 cup heavy cream: The foundation of our creamy, dreamy filling. Don’t skimp on the fat content here – it’s what gives the Maple Cream Pie its signature texture.
1/2 cup pure maple syrup: This is the star of the show, so make sure you use the real deal! The darker the syrup, the more intense the maple flavor will be. You can find high-quality maple syrup at farmers’ markets or specialty food stores.
1/4 cup whole milk: Adds a touch of richness and helps to thin out the filling slightly.
1/4 cup cornstarch: This is our secret weapon for creating that perfect, velvety smooth texture. It ensures that the filling sets up beautifully without being too dense.
1 teaspoon vanilla extract: A touch of vanilla enhances the maple flavor and adds a layer of complexity to the cream pie filling.
1/4 teaspoon salt: A pinch of salt balances the sweetness and brings out all the other flavors.
Optional: Whipped cream and maple shavings for garnish: Because every slice deserves a little extra love.

The secret to an epic Maple Cream Pie is using real maple syrup. Ditch the fake stuff! You’ll find the best ingredients for this Maple Cream Pie at local farmers’ markets! Splurge on the maple syrup – trust me, it makes ALL the difference. For a flavor-boosting modification, try adding a pinch of cinnamon to the graham cracker crust.

Store the graham cracker crumbs in an airtight container at room temperature until ready to use. Keep the maple syrup in a cool, dark place to preserve its flavor.

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get down to business! These steps are your roadmap to Maple Cream Pie perfection. Don’t stress – your Maple Cream Pie is going to be incredible! I’m here to guide you through every step of the way.

Preheat your oven to 350°F (175°C). This is crucial for ensuring that the crust bakes evenly and becomes nice and golden brown.
Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the crumbs are evenly moistened. Press the mixture into the bottom of a 9-inch pie plate. Pro tip for Maple Cream Pie perfection: Use the bottom of a measuring cup to press the crumbs firmly and evenly into the pie plate.
Bake the crust for 8-10 minutes, or until lightly golden brown. Remove from the oven and let it cool completely. This is where most people mess up their Maple Cream Pie – but not you! Make sure the crust is completely cooled before adding the filling to prevent it from becoming soggy.
Make the filling: In a medium saucepan, whisk together the heavy cream, maple syrup, milk, cornstarch, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. This is where your Maple Cream Pie transforms into pure magic! Keep stirring to prevent lumps from forming.
Reduce the heat to low and cook for another minute, stirring constantly, to ensure that the cornstarch is fully cooked. Your Maple Cream Pie filling should look/smell/feel like a velvety smooth custard with a rich maple aroma.
Pour the filling into the cooled crust. Spread it evenly with a spatula.
Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely. This is an efficiency hack for better results – patience is key!
Garnish and serve: Before serving, remove the plastic wrap and garnish with whipped cream and maple shavings, if desired. Enjoy your masterpiece! While your Maple Cream Pie is working its magic, grab your camera – this is Instagram gold! In my kitchen, this Maple Cream Pie takes exactly 45 minutes from start to finish (excluding chilling time). This maple pie recipe is truly one of a kind!

PRESENTATION:

Presentation is key, flavor adventurers! You’ve poured your heart and soul into this Maple Cream Pie, and now it’s time to show it off. This Maple Cream Pie absolutely slays at dinner parties!

Classic Slice: A simple slice of Maple Cream Pie on a plate, garnished with a dollop of freshly whipped cream and a sprinkle of maple shavings. Elegant and timeless.
Deconstructed Delight: Crumble the crust and layer it with the cream pie filling in a glass. Top with whipped cream, chopped pecans, and a drizzle of maple syrup. For a bolder pairing, try serving this Maple Cream Pie with a scoop of vanilla ice cream and a sprinkle of sea salt.
Mini Maple Cream Pies: Use mini tart pans to create individual Maple Cream Pie portions. Perfect for parties or special occasions.

People absolutely lose their minds when I serve this Maple Cream Pie at Thanksgiving. For a festive touch, garnish with sugared cranberries and a sprig of rosemary. For a seasonal Maple Cream Pie variation, try adding a pinch of nutmeg and cinnamon to the filling.

Got leftovers? Transform them into a Maple Cream Pie parfait by layering crumbled pie with whipped cream and fresh berries in a glass. This Maple Cream Pie absolutely slays at dinner parties!

FAQs:

Got questions? I’ve got answers! Here are some common Maple Cream Pie cooking challenges and my tried-and-true solutions, gathered from my flavor adventures and community feedback.

Q: Can I make this Maple Cream Pie spicier?

A: Absolutely! Add a pinch of cayenne pepper to the graham cracker crust or a dash of cinnamon to the filling for a warm, spicy kick.

Q: What if I don’t have graham crackers?

A: You can use digestive biscuits or shortbread cookies as a substitute. The flavor will be slightly different, but still delicious! This easy pie recipe is highly adaptable.

Q: How do I know when my Maple Cream Pie is perfectly done?

A: The filling should be thick and creamy, and it should coat the back of a spoon. It will continue to thicken as it cools in the refrigerator.

Q: Can I use sugar-free maple syrup?

A: I don’t recommend it. The sugar in the maple syrup is essential for the flavor and texture of the filling. If you’re looking for a sugar-free option, you might want to try a different dessert recipe altogether. This homemade maple pie is worth the extra bit of sugar, trust me!

Q: Can I make this Maple Cream Pie ahead of time?

A: Yes, absolutely! In fact, I recommend making it a day ahead of time to allow the flavors to meld and the filling to set completely.

Q: Can I freeze this Maple Cream Pie?

A: I don’t recommend freezing the entire pie, as the texture of the filling may change. However, you can freeze individual slices for up to a month. Wrap them tightly in plastic wrap and then in foil.

Q: My filling is lumpy. What did I do wrong?

A: Lumpy filling is usually caused by not stirring the mixture constantly while it’s cooking. Make sure to whisk vigorously and scrape the bottom of the saucepan to prevent lumps from forming.

This homemade maple pie is a real crowd-pleaser! This maple dessert idea is perfect for any occasion. If you don’t have vanilla extract, you can substitute a teaspoon of maple extract for an extra burst of maple flavor!

CONCLUSION:

This Maple Cream Pie represents everything Cuba Queen stands for: bold, unapologetic flavors that make every day feel like a celebration. It’s about taking simple ingredients and transforming them into something extraordinary.

Here are my Maple Cream Pie Power Tips to ensure your success:

Use high-quality maple syrup: This is the key to unlocking the full potential of this recipe.
Don’t overbake the crust: A slightly underbaked crust is better than a burnt one.
Be patient: Allow the pie to chill completely before serving.

Here are a few variations I’ve created and loved:

Chocolate Maple Cream Pie: Add 1/4 cup of cocoa powder to the filling for a decadent twist.
Maple Pecan Cream Pie: Sprinkle chopped pecans over the filling before chilling for added crunch and flavor.
Bourbon Maple Cream Pie: Add a tablespoon of bourbon to the filling for a warm, boozy kick.

The Bourbon Maple Cream Pie gets the biggest reactions, hands down! I have no doubts that you’ll create this recipe into one of your own creations. This easy pie recipe is perfect for beginners!

I have absolute confidence that you, my flavor adventurer, can make this Maple Cream Pie your signature dish. So go forth, create some delicious memories, and share your creations with the world!If you’re in the mood for more bold flavor adventures, check out my Creamy Reuben Soup recipe! Or if you’re in the mood for a sweet treat, try my Strawberry Danish with Cream Cheese!

Don’t forget to share your Maple Cream Pie masterpieces with me – I can’t wait to see what you create! Looking for more inspiration? Check out this thread on Facebook Does anyone have a tried and true maple cream pie recipe?. Or try this nutmeg-maple cream pie – smitten kitchen nutmeg-maple cream pie – smitten kitchen. You can even see what others are saying about this maple pie recipe on facebook here: Easy maple sugar cream pie recipe neededThis Maple Cream Pie is destined to be a family favorite!And if you love this recipe, make sure to try my Creamy Cajun Chicken Pasta!

Maple Cream Pie

Print Recipe

This Maple Cream Pie boasts a silky smooth maple-infused custard filling nestled in a flaky, buttery crust. It’s a decadent dessert that highlights the rich, natural sweetness of maple syrup, perfect for any occasion.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
4-6 tablespoons ice water
1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract

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Instructions

Make the crust: In a large bowl, whisk together flour and salt. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp the edges.
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove the parchment paper and pie weights and bake for another 5-10 minutes, or until lightly golden brown. Let cool completely.
Make the filling: In a medium saucepan, whisk together heavy cream, maple syrup, cornstarch, and salt.
In a separate bowl, whisk egg yolks. Gradually whisk a small amount of the warm cream mixture into the egg yolks to temper them. Then, pour the egg yolk mixture back into the saucepan.
Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer, about 5-7 minutes.
Remove from heat and stir in butter and vanilla extract until smooth.
Pour the filling into the cooled pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
Refrigerate for at least 4 hours, or preferably overnight, until set.
Serve chilled, garnished with whipped cream and a drizzle of maple syrup, if desired.

Notes

For an extra touch, sprinkle chopped pecans or walnuts over the top of the pie before serving.