Print

Maple Cream Pie

Close-up of a Slice of Delicious 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.

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

Instructions

  1. 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.
  2. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
  3. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  4. 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.
  5. 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.
  6. Make the filling: In a medium saucepan, whisk together heavy cream, maple syrup, cornstarch, and salt.
  7. 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.
  8. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer, about 5-7 minutes.
  9. Remove from heat and stir in butter and vanilla extract until smooth.
  10. 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.
  11. Refrigerate for at least 4 hours, or preferably overnight, until set.
  12. 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.

Find it online: https://cubaqueen.com/maple-cream-pie/