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Maple Cream Pie final shot
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Maple Cream Pie

A flaky pie crust filled with silky stovetop maple custard and topped with softly whipped cream.
Prep Time25 minutes
Cook Time35 minutes
Total Time5 hours
Servings: 8 slices
Calories: 390kcal

Ingredients

For the Crust

  • 1 1/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter cold, cubed (1 stick)
  • 3-4 tablespoons ice water

For the Maple Filling

  • 1 cup pure maple syrup
  • 4 large egg yolks
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the Topping

  • 1 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/4 cup toasted pecans chopped, optional

Instructions

Make the Crust

  • Whisk together the flour, sugar, and salt in a large bowl. Add the cold cubed butter and cut in with a pastry cutter or your fingers until the mixture looks like coarse crumbs with pea-sized bits of butter.
  • Drizzle in the ice water, 1 tablespoon at a time, tossing with a fork until the dough just holds together when pressed. Shape into a disk, wrap tightly, and refrigerate 30 minutes.
  • Roll the chilled dough into a 12-inch circle and fit it into a 9-inch pie plate. Trim and crimp the edges, then freeze 15 minutes while the oven preheats to 375°F (190°C).
  • Line the crust with parchment paper and pie weights. Bake 15 minutes, remove the weights and parchment, and bake 10 minutes more until light golden. Cool completely on a wire rack.

Make the Maple Filling

  • Whisk the egg yolks, cornstarch, and salt together in a medium bowl until smooth and pale.
  • Combine the milk, cream, and maple syrup in a saucepan and warm over medium heat until steaming, about 4 minutes (do not boil).
  • Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper them, then pour the tempered yolks back into the saucepan.
  • Cook over medium heat, whisking constantly, until the mixture thickens and just begins to bubble, 6 to 8 minutes. Remove from the heat and whisk in the butter and vanilla.
  • Pour the filling through a fine-mesh sieve into the cooled crust. Press plastic wrap directly onto the surface and refrigerate at least 4 hours, or overnight, until fully set.

Finish and Serve

  • Whip the cold heavy cream and powdered sugar to soft peaks. Spread or pipe over the chilled pie and scatter with toasted pecans, if using.

Notes

Store leftover pie covered in the refrigerator for up to 4 days. The baked, unfilled crust can be made up to 2 days ahead, or frozen for up to 1 month.