Description
A rich, silky maple-infused cream pie with a buttery crust, perfect for fall gatherings and holiday desserts.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup pure maple syrup
- 1 1/2 cups heavy cream
- 1 cup whole milk
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 cup brown sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Whipped cream, for topping (optional)
Instructions
- In a medium saucepan, whisk together maple syrup, heavy cream, and milk over medium heat until warm.
- In a separate bowl, whisk cornstarch, egg yolks, brown sugar, and salt until smooth.
- Gradually pour the warm maple mixture into the egg mixture while whisking constantly to temper.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and creamy.
- Remove from heat and stir in butter and vanilla extract.
- Pour the maple cream filling into the pre-baked pie crust and smooth the top.
- Refrigerate for at least 4 hours or until fully set.
- Top with whipped cream before serving, if desired.
Notes
- Use Grade A dark maple syrup for the deepest flavor.
- Chill overnight for the cleanest slices.
- Add a pinch of cinnamon or nutmeg for a warm twist.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop/Chilled
- Cuisine: American