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Creamy and decadent, this Maple Cream Pie is bursting with maple flavor, one of New England’s favorite flavors (especially in Vermont)! This delicious pie is the perfect way to end a delicious fall dinner such as Thanksgiving with its silky texture. This will be a hit with everyone (it was with my coworkers!).
If you thought maple syrup only came from Canada, think again because Vermont is known for maple syrup too! Vermont is the largest producer of maple syrup in the USA. This delicious pie originated in 1939, but over the years has had some changes to better suit the American household ingredients and preparation methods. Today, it’s a simple pie to make with plenty of maple syrup, egg yolks, and cream to make it creamy and baked in the oven. I used dark maple syrup since it has a robust flavor. I didn’t add any sugar, but the heavy cream actually sweetened it a little bit so no sugar was needed!
How to make Maple Cream Pie
This pie really doesn’t take any time to make. The baking time is the longest part; it’ll leave your house smelling amazing and it’ll make you want to eat it right then and there. (I do not advise doing so though). (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Maple Syrup: I used dark maple syrup which has a robust taste. You can use amber colored which is a bit richer. Do not use pancake syrup such as Mrs. Buttersworth, Log Cabin, etc. It’s not the same.
- Heavy Cream: For the cream part.
- Egg yolks and an egg: This helps keep the pie creamy and hold together.
- Nutmeg & Vanilla Extract: For a dash of spice. It goes well with the maple syrup!
- Pie Crust: I used the refrigerated Pillsbury pie crusts and baked them before adding the filling. It helps the crust stay together and not get soggy. You can use a prebaked crust if you find one in the freezer section! Follow the directions as stated before adding the filling.
Prepare the crust as directed on a pie plate. Preheat the oven to 300F. In a medium saucepan over medium heat, simmer the maple syrup until heated and reduced very slightly. Do not turn your back, it will spill over if left unattended. Stir in the heavy cream and bring to a simmer. Remove from the heat. Whisk together the egg yolks and the whole egg. Whisking constantly, slowly pour the syrup mixture with the eggs. This is important because if you don’t continuously whisk while slowly pouring, the eggs will cook and you will have scrambled eggs! Strain the mixture through a fine mesh strainer to catch any pieces that cooked while whisking. Stir in salt, nutmeg, and vanilla. Pour the filling into the crust and transfer the pie plate to a rimmed baking sheet in case of spillage. Bake the pie until it’s firm to the touch but jiggles slightly when moved. Let it cool to room temperature before serving. Top with whipped cream and a dash of cinnamon.
Tips & FAQs
- Storage: Keep in the fridge covered with plastic wrap tightly for up to 5 days.
- Variation: Add in a 1/8 tsp of cardamom or 1/4 tsp of cinnamon. Keep in mind that cardamom is strong in taste, so nothing more than 1/4 tsp if you plan on adding it.
- Do I have to use real maple syrup? I highly recommend it. However, I know it’s costly. So yes, a maple syrup blend (not pancake syrup; it’s not the same) 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.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Maple Cream Pie
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup dark maple syrup
- 2 cups heavy cream
- 4 egg yolks
- 1 egg
- 1/3 tsp salt
- 1/4 tsp ground nutmeg
- 1 1/4 tsp vanilla extract
Instructions
- Preheat the oven to 300F. Prepare the pie crust to a pie plate.
- In a medium saucepan over medium heat, simmer the maple syrup until very slightly reduced, about 5 minutes. Do not leave this unattended; it will start to boil over. Stir in the heavy cream and bring to a simmer. Remove from the heat.
- In a medium mixing bowl, whisk together the egg yolks and whole egg. Slowly add in the maple mixture while continuously whisking. This is important so that the eggs do not cook from the hot liquid. Strain the mixture through a fine-mesh strainer into another mixing bowl. Stir in the salt, nutmeg, and vanilla extract.
- Pour the filling into the pre-baked crust. Transfer the pie plate carefully to a rimmed baking sheet in case of spillage while baking.
- Bake for 1 hour, or until the pie is firm to the touch to jiggles slightly when moved. Let it cool to room temperature before serving.
Notes
Storage: Keep in the fridge covered with plastic wrap tightly for up to 5 days.
Variation: Add in 1/8 tsp of cardamom or 1/4 tsp of cinnamon. Keep in mind that cardamom is strong in taste, so nothing more than 1/4 tsp if you plan on adding it.
Do I have to use real maple syrup? I highly recommend it. However, I know it’s costly. So yes, a maple syrup blend (not pancake syrup; it’s not the same) 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.
Nutrition Facts
Calories
464.32 kcalCarbs (grams)
41.43 gCholesterol (grams)
184.89 mgFat (grams)
30.92 gFiber (grams)
0.64 gProtein (grams)
5.35 gSat. Fat (grams)
16.78 gSodium (milligrams)
231.03 mgSugar (grams)
26.03 gThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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