Maple Cream Pie

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Hi Bold Bakers!

WHAT YOU GET: Homemade Maple Cream Pie is the fall treat of your dreams! This custard pie is sweetened with delicious maple that is perfectly creamy in a flaky pie crust. Simple and perfect!

While I love traditional Autumn flavors, like pumpkin and apple, I really wanted to explore different types of recipes this fall. And that’s what lead me to make this Maple Cream Pie recipe! 

I know maple syrup is harvested in the spring, but for me and a lot of others, it’s become somewhat of a fall tradition. Maybe it’s because we’re all associating maple syrup with the changing leaves, or maybe it’s because people used to enjoy maple syrup, even through the harsh winter months. After all, it’s shelf-stable for about a year when unopened. Whatever the reason, this Maple Pie should be a regular in your dessert rotation this spring!

My Maple Cream Pie is unbelievably creamy and just chock full of maple sweetness. I like to use darker maple syrup for this recipe, so I get that deep maple flavor. And my favorite Homemade Pie Crust is crazy flakey and buttery, making it a perfect companion to that creamy texture. I can’t pass up a slice of this pie with Homemade Whipped Cream! 

What Type Of Maple Syrup Should I Use To Bake Pie?

When it comes to baking (or cooking) with maple syrup, it’s important to keep your ideal final product in mind. In this case, I love a deep, rich maple flavor, so I opt to use dark maple syrup or very dark maple syrup — this used to be called Grade B. Now, dark and very dark maple syrup may be called “Robust.” 

Maple syrup that is harvested at the start of the season is lighter in color and has a lighter, more delicate “maple” flavor. The later in the season, the more maple flavor your syrup will have. 

Whatever you do, don’t use “pancake syrup” in place of maple syrup. They are not the same! Maple syrup is made by boiling down the sap of a maple tree until it’s thick, sticky, and delicious. Pancake syrup is made with corn syrup and artificial flavors. 

Is Maple Cream Pie Gluten-Free?

This treat is easily adapted to be a gluten-free dessert! Simply remove the pie crust. You can serve this chilled custard on its own with a dollop of whipped cream. To be honest with you, I fully see enjoying this maple custard without the pie crust in my future.

Tools You Need To Make Maple Cream Pie

• Measuring cups and spoons
• 9-inch (22 cm) pie tin
• Saucepan

Gemma’s Pro Chef Tips

• The grades of maple syrup, from Golden to Very Dark have to do with when the sap was collected — it gets darker and more flavorful as it gets later in the season. Use Dark or Very Dark maple syrup (formerly known as Grade B) for the best flavor.
• Place a sieve over a large heatproof bowl and set it near the stove before you start to make your custard. 
• You can use maple extract if you want to boost the maple flavor but use only a ½ teaspoon — too much can give the custard a bitter taste.
• You can serve the chilled custard on its own with a dollop of whipped cream for anyone who is gluten-free.
• Try this also delicious with Crème Fraiche Whipped Cream!

Try More Of My Best Fall Desserts!

• Marbled Pumpkin Pie Brownies
• Maple Pecan Blondies
• Gemma’s Best Ever Pumpkin Bread
• Delectable Caramel Apple Pie

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