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Maple Cream Pie

This maple dessert originates in Vermont, the nation’s largest producer of maple syrup. In fact, the state of Vermont produces more than twice the maple syrup of the country’s second-largest producer, New York. This recipe delivers a creamy pie enjoyable any time of year.

Recipe Servings: 8

Prep Time
30 minutes
+ 8 hours resting
Cook Time
15 minutes
Total Time
8 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal

Ingredients

Directions

  1. Set store-bought pastry crust in a 9-inch pie pan.
  2. Mix cornstarch and salt in a large saucepan over medium heat.
  3. Blend in ½ cup milk and stir until smooth. 
  4. Stir in remaining milk gradually.
  5. Add 12 tablespoons, about ¾ cup, maple syrup.
  6. Continue cooking, stirring often, until mixture is thick and bubbly.
  7. Reduce heat and stir for another 2 minutes.
  8. Remove from heat.
  9. Blend a small amount of the filling into the egg yolks, then pour yolks into the pan and return to heat, stirring constantly.
  10. Bring to a low boil, for another 2 minutes.
  11. Remove from heat. 
  12. Stir in butter and let cool to room temperature.
  13. Beat cream with a high-speed mixer in a small, chilled bowl until stiff peaks form.
  14. Fold 1 cup of cream into the cooled filling, and spoon into the pie crust.
  15. Combine remaining syrup with remaining cream and use it to frost the top of the pie.
  16. Garnish with toasted almonds.
  17. Refrigerate overnight.  

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