Description
This Maple Cream Pie is a luscious dessert featuring a tender, buttery pie crust filled with a rich, creamy custard infused with dark maple syrup. The filling is silky smooth and topped with freshly whipped cream, making it a perfect treat for any occasion, especially autumn and holiday gatherings.
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
- Prepare the pie crust: On a floured surface, roll out the pie crust to a ¼-inch (6-mm) thick round. Line a 9-inch pie tin with the dough and crimp the edges. Place a piece of parchment paper over the crust, fill with pie weights, and bake in a preheated oven at 350°F (180°C) for 20 minutes.
- Bake the crust: Remove the parchment and pie weights, then bake the crust for an additional 15-20 minutes until it is dry and golden brown. Let it cool while preparing the filling.
- Reduce the maple syrup: In a medium high-sided saucepan, bring the maple syrup to a boil over high heat. Let it bubble and reduce by half, which should take about 10 minutes. Turn off the heat afterwards.
- Heat milk mixture: In a separate saucepan or microwave-safe jug, combine whole milk, 1 cup (8 fl oz/240 ml) heavy cream, and softened butter. Heat until simmering.
- Combine milk and syrup: Stir the hot milk mixture into the reduced maple syrup saucepan. Return to medium heat and simmer, stirring constantly with a wooden spoon until the mixture is fully combined and smooth. Turn heat to low.
- Whisk egg mixture: In a large bowl, whisk together egg yolks, cornstarch, and salt. Gradually add the hot milk mixture one ladleful at a time to the eggs while whisking constantly to temper the eggs.
- Cook the custard: Return the combined filling to the saucepan over low heat. Cook, whisking constantly, until the mixture boils (about 5 minutes). Continue whisking for another 1 minute to fully cook the cornstarch.
- Strain and fill crust: Immediately pour the custard through a sieve to remove any solids, then spread the hot custard evenly in the baked pie shell.
- Cool and chill: Let the pie cool at room temperature for one hour, then refrigerate for at least 4 hours to set.
- Top with whipped cream: Before serving, whip the remaining 1 cup (8 fl oz/240 ml) heavy cream to soft peaks and spread or pipe it over the chilled pie.
- Store leftovers: Cover the pie well and refrigerate leftovers for up to 2 days.
Notes
- Use dark maple syrup for the richest flavor and deepest color in the custard.
- Ensure egg yolks are at room temperature to prevent curdling when tempered with hot liquid.
- Whisk constantly during cooking to avoid lumps and prevent the custard from burning.
- Chilling the pie thoroughly is essential for the custard to set properly.
- Leftover pie can be refrigerated for up to 2 days; avoid freezing as it may affect texture.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 42g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0.3g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 155mg
