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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
Try These Recipes!
Maple Cream Pie
Ingredients
- 1 recipe Best Ever Pie Crust
- 1¼ cups (12½ oz/354 g) dark maple syrup
- 1½ cups (12 fl oz/360 ml) whole milk
- 1 cup (8 fl oz/240 ml) plus 1 cup (8 fl oz/240 ml) heavy whipping cream
- 2 tablespoons (1 oz/ 28 g) butter, softened
- 6 large egg yolks, at room temperature
- ¼ cup (1 oz/28 g) cornstarch
- ½ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C).
- On a floured surface, roll out the pie crust to a ¼-inch (6-mm) thick round, then line a 9-inch pie tin with it and crimp the edges. Place a piece of parchment on the pie crust, fill with pie weights and bake for 20 minutes.
- Remove the parchment and pie weights and bake for about 15-20 minutes more until the bottom is dry and the crust is golden brown. Let cool while you make the filling.
- In a medium high-sided saucepan, bring the maple syrup to a boil over high heat and let bubble away until it is reduced by half, about 10 minutes. Turn off the heat.
- In a separate medium saucepan or a microwave-safe measuring jug with a pour spout, combine the milk, 1 cup (8 fl oz/240 ml) cream, and the butter and heat until simmering.
- Stir the milk mixture into the saucepan with the maple syrup, then return to medium heat and let simmer, stirring constantly with a wooden spoon until the maple syrup is fully dissolved and combined with the milk. Turn the heat to low.
- In a large bowl, whisk the egg yolks, cornstarch, and salt. Then, while whisking constantly, add the hot milk one ladleful at a time to the egg mixture.
- Return the filling to the saucepan and cook over low heat, whisking constantly, for about 5 minutes, until the mixture comes to a boil. Keep whisking while the mixture boils for 1 more minute to fully cook the cornstarch.
- Immediately pour the custard through a sieve to remove any solids, then spread the hot custard in the baked pie shell.
- Let the pie cool for an hour, then transfer it to the refrigerator to chill for at least 4 hours.
- When ready to serve, whip the remaining 1 cup (8 fl oz/240 ml) cream to soft peaks and top the pie with it.
- Store leftovers well covered in the refrigerator for up to 2 days.
Also really good with a meringue top instead of whipped cream. Great way to use the egg whites!
Once I pour the custard, I don’t put it in the oven? I just let it cool before putting it in the fridge?
Can I use molasses instead of maple syrup
I let the maple syrup bubble for about ten minutes but halfway through it began having a burned smell. Is that normal?
I am new to baking pies and do not know what you mean with the parchment paper and pie weights. Is there a video on your site that illustrates this technique? If not could you give a more thorough explanation or perhaps a picture of the pie weights? Thank you.
Can you use potato starch or arrowroot instead of cornstarch?
Looks and sounds delicious! I will be making this pie for Thanksgiving. Which brand of dark maple syrup do you use or like to recommend? Thanks!