Description
This Maple Cream Pie combines a flaky, golden-baked pie crust with a rich, creamy custard infused with dark maple syrup. The pie is topped with softly whipped cream for a luscious, elegant dessert that balances sweetness and smooth texture. Perfect for American dessert lovers, this pie is ideal for gatherings and special occasions.
Ingredients
Scale
Pie Crust
- 1 recipe Best Ever Pie Crust
Filling
- 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) 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
- 1 cup (8 fl oz/240 ml) heavy whipping cream (for topping)
Instructions
- Preheat and Prepare Pie Crust: Preheat your oven to 350°F (180°C). On a floured surface, roll out your Best Ever Pie Crust to about ¼-inch (6 mm) thickness. Line a 9-inch pie tin with the crust and crimp the edges neatly. Place parchment paper over the crust and fill with pie weights to prevent puffing. Bake for 20 minutes.
- Bake Pie Shell: Remove the parchment and pie weights and return the crust to the oven. Bake for an additional 15-20 minutes until the crust is dry and golden brown. Allow it to cool while you prepare the filling.
- Reduce Maple Syrup: In a medium high-sided saucepan, bring the dark maple syrup to a boil over high heat. Let it bubble and reduce by half, which will take about 10 minutes. Turn off the heat once reduced.
- Heat Milk Mixture: In a separate saucepan or microwave-safe jug, combine the whole milk, 1 cup heavy cream, and softened butter. Heat this mixture until it simmers.
- Combine Milk and Maple Syrup: Gradually stir the hot milk mixture into the saucepan with the reduced maple syrup. Return to medium heat and simmer while stirring constantly until fully blended. Then reduce heat to low.
- Whisk Egg Mixture: In a large bowl, whisk together the egg yolks, cornstarch, and salt until smooth. While continuously whisking, slowly add the hot milk and syrup mixture one ladle at a time to temper the eggs.
- Cook Custard Filling: Pour the combined custard mixture back into the saucepan. Cook over low heat, whisking constantly, until it reaches a boil. Continue whisking and boil for 1 more minute to fully cook the cornstarch and thicken the custard.
- Strain and Fill Pie Shell: Immediately strain the hot custard through a sieve to remove any solids for a smooth texture. Pour the custard carefully into the baked pie shell.
- Chill the Pie: Let the pie cool at room temperature for about an hour. Then transfer it to the refrigerator and chill for at least 4 hours to set completely.
- Whip Cream and Serve: Before serving, whip the remaining 1 cup heavy cream to soft peaks. Top the chilled pie with the whipped cream evenly.
- Storage: Store any leftover pie covered in the refrigerator for up to 2 days to maintain freshness.
Notes
- Make sure the egg yolks are at room temperature to prevent curdling when combined with hot liquid.
- Use dark maple syrup for a richer, more intense maple flavor.
- Whipping the topping cream to soft peaks ensures it spreads easily and holds shape without being too stiff.
- Chilling time is important to allow the custard filling to fully set for clean slices.
- Pie crust can be pre-baked a day ahead and stored in an airtight container.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 400 kcal
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 44 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 150 mg
