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A creamy maple filling is topped with whipped cream and sugared almonds in this Maple Cream Pie Recipe that can easily be made without any refined sugar. It is sweet and silky and simply delicious.
If you are a pie lover like I am, you’ll want to check out all of my pie recipes, especially this Lemon Meringue Pie or Key Lime Pie.
I haven’t always been a maple fan. In fact, I didn’t grow up eating real maple syrup – we always had pancake syrup (that my mom usually made). So that’s all I knew. But sometime in the last few years, maple has become one of my favorite flavors. So I knew this Maple Cream Pie Recipe would be a hit.
This pie is silky and creamy and has just the right amount of maple flavor. It is the perfect pie for a holiday, but I wouldn’t complain about eating it all year round!
Ingredients
Cornstarch: The cornstarch is necessary to thicken the filling.
Salt: This helps to balance the flavors.
Milk: I used 2% milk. Whole milk would be ideal. 1% or skim milk will not have enough fat for the filling to thicken properly.
Maple Syrup: Use real maple syrup!
Egg Yolks: You’ll only need the yolks for this recipe, so save the whites for meringue cookies.
Butter: The butter not only adds flavor, but helps to keep the filling smooth and glossy.
Maple Extract: This is pretty easy to find at most grocery stores, or you can buy it online.
Heavy Whipping Cream: You’ll want heavy whipping cream so that it will be thick enough. Regular milk will not work.
Powdered Sugar: I decided to sweeten the cream with a little bit of powdered sugar, but if you want to make this refined sugar free, you can definitely leave it out.
Pie Crust: I like to use my homemade pie crust recipe.
Almonds: These are optional. I used slivered almonds, but sliced almonds would be great, too.
Maple Cream Pie Tips and Tricks
I ended up adding a bit of maple extract to up the maple flavor, but if you want something more subtle, you can leave it out.
And since I’m a texture person, I knew I needed something with a crunch to add to the top of the pie. And sugared almonds sounded like the perfect answer. Again, if you want to make this sugar free, you can either leave the almonds off the pie, or just add regular toasted almonds.
Make sure you leave time for this pie to refrigerate and set up well. I like to plan on at least 4 hours, but overnight is best.
More Favorite Pie Recipes
Coconut Cream Pie Recipe
Chocolate Cream Pie
Lemon Cream Pie
Snickerdoodle Pie
Pumpkin Pie
Maple Cream Pie Recipe
5 from 2 votes
Author: Deborah Harroun
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 6 hours hours
Servings: 8 -10 servings
Course: Dessert
Cuisine: American
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A creamy maple filling is topped with whipped cream and sugared almonds in this Maple Cream Pie Recipe that can easily be made without any refined sugar. It is sweet and silky and simply delicious.
Ingredients
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 3/4 cups milk divided
- 3/4 cup plus 1 tablespoon pure maple syrup divided
- 2 egg yolks
- 2 tablespoons butter cut into cubes
- 1/2 teaspoon maple extract
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar optional
- 1 fully baked pie crust cooled
- 1/2 cup slivered almonds
- 3 tablespoons sugar optional
Instructions
In a large saucepan, whisk together the cornstarch and the salt. Slowly whisk in 1/2 cup of the milk. Whisk in the rest of the milk and 3/4 cup of maple syrup. Cook over medium heat until thickened, then reduce the heat and continue to cook for 2 minutes, stirring constantly.
Turn off the heat, then slowly whisk in some of the hot mixture into the egg yolks, whisking constantly. Stir the egg mixture back into the saucepan and return the pan to the heat, cooking and stirring constantly for 2 more minutes. Turn off the heat and whisk in the cubes of butter, one at a time, until fully incorporated and melted. Stir in the maple extract. Let the mixture come to room temperature.
Whip the whipping cream until it starts to thicken, then slowly add in the powdered sugar (if using). Continue to whip until soft peaks form. When the pudding mixture is just at room temperature, fold in 3/4 cup of the whipped cream. Pour the pudding into the baked pie crust.
Stir the remaining 1 tablespoon of maple syrup into the remaining cream and spread over the top of the pudding. Refrigerate the pie for a few hours or overnight.
See Alsocheesy paneer bread rolls recipeTo make the almonds, combine the almonds and the sugar in a skillet over medium heat. Cook, stirring constantly, until the sugar is melted and coats the almonds. Pour out onto a sheet of waxed paper into a single layer. Allow the almonds to cool completely, then break up the almonds.
Just before serving, top the pie with the sugared almonds.
Recipe Notes:
adapted from Taste of Home
Keywords: cream pie recipe, maple cream pie
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Meet Deborah
Welcome to Taste and Tell. Here you will find easy, fast and family friendly recipes. I am a believer that anyone can cook and that dinner doesn’t have to be complicated. Come join me in my kitchen! Read More
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Comments
Tami says
I made this luscious pie as a special treat for my son in law’s birthday. It was a huge hit. I highly recommend it.Reply
Eleanor Martinez says
What size pie plate do you recommend for the Maple Cream Pie recipe?Reply
Deborah says
I use a 9-inch pie plate.
Reply
Vicki Martin says
Try a candied bacon crumble on top. OUTSTANDING!
Reply
Chels R. says
I love love love maple syrup! We get it in our monthly Amazon Prime shipment-we’re a fan of Ben’s Sugar Shack syrup. It’s got such a nice flavor. And this pie, wow! I want a slice right now!
Reply
I definitely want a slice or two of this gorgeous pie!
Reply
