Dessertsbiggerbolderbaking4.5
Maple Cream Pie
Creamy, maple custard, perfectly flakey, buttery pie crust — you simply can't beat Homemade Maple Cream Pie!
👥 8 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 40 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- saucepan
- microwave
- wooden spoon
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C).
2
On a floured surface, roll out the pie crust to a ¼-inch (6-mm) thick round, then line a 9-inch pie tin with it and crimp the edges. Place a piece of parchment on the pie crust, fill with pie weights and bake for ⏱️ 20 minutes.
3
Remove the parchment and pie weights and bake for about ⏱️ 15-20 minutes more until the bottom is dry and the crust is golden brown. Let cool while you make the filling.
4
In a medium high-sided saucepan, bring the maple syrup to a boil over high heat and let bubble away until it is reduced by half, about ⏱️ 10 minutes. Turn off the heat.
5
In a separate medium saucepan or a microwave-safe measuring jug with a pour spout, combine the milk, 1 cup (8 fl oz/240 ml) cream, and the butter and heat until simmering.
6
Stir the milk mixture into the saucepan with the maple syrup, then return to medium heat and let simmer, stirring constantly with a wooden spoon until the maple syrup is fully dissolved and combined with the milk. Turn the heat to low.
7
In a large bowl, whisk the egg yolks, cornstarch, and salt. Then, while whisking constantly, add the hot milk one ladleful at a time to the egg mixture.
(8 fl oz/240 ml) plus 1 cup (8 fl oz/240 ml) heavy whipping cream1 cup(1 oz/ 28 g) butter, softened2 tablespoonslarge egg yolks, (at room temperature)6
8
Return the filling to the saucepan and cook over low heat, whisking constantly, for about ⏱️ 5 minutes, until the mixture comes to a boil. Keep whisking while the mixture boils for 1 more minute to fully cook the cornstarch.
9
Immediately pour the custard through a sieve to remove any solids, then spread the hot custard in the baked pie shell.
10
Let the pie cool for an hour, then transfer it to the refrigerator to chill for at least ⏱️ 4 hours.
11
When ready to serve, whip the remaining 1 cup (8 fl oz/240 ml) cream to soft peaks and top the pie with it.
12
Store leftovers well covered in the refrigerator for up to 2 days.
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