Maple Cream Pie
Maple Cream Pie- – A creamy pie with a no bake filling and goes perfectly with a homemade or store bought pie crust. Finish it off with homemade whipped cream for a delicious fall dessert.
Before moving to Vermont, I thought the whole ” we love maple syrup a whole bunch” was just a stereotype version of the people who lived in the state. Kinda like everyone in Chicago is crazy about pizza. Believe me, they aren’t. My late father in law was an old school Chicagoan and never ate pizza.
Anyway, while everyone is Vermont may not be crazy in love with maple syrup, it is extremely accessible to buy. You can buy it everywhere…gas stations, on the side of the road, hardware stores, grocery stores, mini marts…anywhere. Plus, it’s real maple syrup. Not a blend or just flavored. Of courser let’s not forget the maple doughnuts, maple sugar, maple whoopie pies, maple cotton candy and maple cream that can also be purchased at these same places.
Lesson Learned: That ” we love maple syrup a whole bunch” may be a real thing. π
With all this maple so easy to find, I had to make my husband’s favorite fall treat–Maple Cream Pie.
The Ingredients List:
- 9 inch pie crust
- Maple syrup
- Half and half
- Egg yolks
- Brown sugar
- Cornstarch + Salt+ Vanilla
Recipe Notes
Do I have to use real maple syrup?
While I highly recommend it, I also know that it can be costly. So yes, a maple syrup blend can also be used in this recipe, but, your maple flavor may not be very strong. You can also add a bit of maple extract to the filling for even more maple flavor. Stir it in when you add the vanilla.
What kind of pie crust is used?
Use your favorite recipe for a flour/butter pie crust. You can also go with a frozen pre made crust, if you desire.
How do you make homemade whipped cream for the topping?
All you need is whipping cream and powdered sugar! Find a full recipe right here.
A Few More Things to Note:
- When making the filling, whisk it continually and watch it carefully. It can burn quick. The process of getting it thicken should take about 8-10 minutes.
- Be sure to keep this refrigerated at least 6 hours for it to set. If needed, you can leave it set overnight. You should also keep any leftover in the refrigerator.
Maple Love π
Maple Walnut Blondies
Maple Walnut Blondies- - Soft bars loaded with maple flavor and crunchy walnuts, plus, topped off with a maple syrup glaze. Perfect for a fall dessert!
Baked Pumpkin Doughnuts with Maple Glaze
Baked Pumpkin Doughnuts with Maple Glaze are a delicious way to kick off pumpkin season! Soft doughnuts that are baked (not fried!) and drenched with a sweet maple glaze.
Maple Cream Pie
Maple Cream Pie- - A creamy pie with a no bake filling and goes perfectly with a homemade or store bought pie crust. Finish it off with homemade whipped cream for a delicious fall dessert.ο»Ώ
Maple Sugar Meringues
Maple Sugar Meringues- Light as air cookies with a sweet maple taste and crisp crunch.
linking up and weekend potluck
Maple Cream Pie
Maple Cream Pie- - A creamy pie with a no bake filling and goes perfectly with a homemade or store bought pie crust. Finish it off with homemade whipped cream for a delicious fall dessert.ο»Ώ
Ingredients
- 1 9-inch refrigerated pie crust (store-bought or homemade)
- 3 cups half-and-half
- 1 cup brown sugar
- 4 egg yolks
- Β½ cup maple syrup
- β cup cornstarch
- ΒΌ tsp salt
- 1 tsp vanilla
Instructions
- Bake pie crust according to package or recipe instructions. Let crust cool completely.
- In a saucepan over medium heat, whisk together half-and-half, brown sugar, egg yolks, maple syrup, cornstarch and salt. Whisk until smooth and mixture has no lumps.
- Continue cooking for 8 to 10 minutes, whisking constantly, until mixture has thickened. Remove from heat and stir in vanilla.
- Spread filling into cooled pie crust. Cover and refrigerate at least 6 hours before serving.
- If desired, top with a drizzle of maple syrup and whipped cream before serving.
Notes
- adapted from king arthur flour
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 398Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 124mgSodium: 231mgCarbohydrates: 56gFiber: 1gSugar: 39gProtein: 5g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on abiggreenhouse.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
Can this be made ahead, frozen and then thawed without altering the texture?
Hi Jane- -Honestly, I don’t know. I have never tried to freeze this pie before. If you do, please let me know the results!
I see you recommended a flour/butter crust. I was thinking about trying it in an oatmeal crust. Do you think this would compliment nicely or no?
Hi Emily- -I think an oatmeal crust would go well with it. I have only ever used a flour/butter crust, so, I can’t for certain. However, it sounds like a great idea!
This looks so good! What a great combination of flavors!
Iβm a nursing mother and currently dairy free. Would a dairy free whipping cream work in place of the half and half?
Hi Emily- -Honestly, I’m not sure. I have never tried a dairy free version for this pie. It should work fine though. If you try it, please let me know how it turns out. Enjoy!
Can filling be made afew days ahead?
This recipe is on repeat at our house! My daughter discovered it last Thanksgiving and we both made it again this year. We altered it a bit because we like things a little less sweet and didnβt have that much half and half on hand! We used 2/3 (not packed) brown sugar and replaced two cups of whole milk and one cup of half and half! It is insanely good! Thank you for sharing the recipe!
Not sure what happened. Itβs been over 8 hours and these are still absolutely liquid- not set at all. Frustrating as this was to be a dessert for tonight and had to give up on it.
So sorry it didn’t work out for you Paula. I can’t say for sure what happened, but, it sounds like your filling was thick enough/cooked long enough when it was put in the fridge. Thanks for the feedback!
This is a wonderful pie! I made it a week ago to try out. We loved it so I’m making it to take for Thanksgiving. Just a tip: go easy on the whipped cream. You want to be able to taste all that maple yumminess.
So glad you enjoyed Mari Jo! Thanks for the feedback!
Congratulations, your awesome post is featured on Full Plate Thursday,506. Thanks so much for sharing with us and hope you will come back soon!
Miz Helen
Thanks Miz Helen!!
This sounds yummy.
Can you use the leftover egg whites and make a meringue topping?
I haven’t done this myself, but, it’s a great idea Lisa! If you give it a try, please let me know how it works out.
I love maple anything! This pie is right up my alley!
This sounds like it would be perfect for the season. Thank you so much for sharing on Fiesta Friday
Thanks Liz!
This is so tempting. I’m gonna have to try it.
Thanks Regina! Enjoy π