Maple Cream Pie Recipe – Easy, Creamy, and Perfect for Fall

Maple Cream Pie Recipe is like a cozy hug in dessert form. Imagine silky-smooth maple custard nestled in a flaky, buttery crust and topped with a dollop of whipped cream—it’s fall comfort, holiday-worthy, and let’s be honest, just straight-up dreamy. Whether you’re trying to impress the in-laws, need something special for Friendsgiving, or just craving something nostalgic and sweet, this pie checks all the boxes.

And yes, it’s make-ahead friendly, which is a win for anyone juggling work, kids, and the “what’s-for-dinner” question for the fifth time this week. With real maple syrup (no fake stuff here!) and simple pantry staples, you’re just a few steps away from a dessert that tastes like it came from a cozy Vermont bakery. Ready? Let’s talk all things maple, buttery crust, and custard goodness.

Table of Contents

What is Maple Cream Pie?

Maple Cream Pie is a classic custard pie made with—you guessed it—pure maple syrup as the star ingredient. Think of it as a mashup between a traditional cream pie and the flavors of maple candy. The filling is a luscious maple custard made with whole milk, egg yolks, and cornstarch, poured into a buttery pre-baked crust, and chilled until firm.

What you get is a creamy, sliceable pie that tastes like fall in every bite. If you’ve ever had a vanilla custard pie or banana cream pie, it’s similar in texture but way more flavorful, thanks to that robust maple. And while it sounds fancy (and kind of tastes it too), it’s actually very doable—even for beginner bakers. The hardest part is waiting for it to chill in the fridge, honestly.

Reasons to Try Maple Cream Pie Recipe

Okay, let’s talk motivation. Why should you try this Maple Cream Pie Recipe? First, flavor—this isn’t your average sweet pie. The maple syrup brings a deep, caramel-like richness that you just don’t get from sugar alone. Second, texture—silky, creamy, and just firm enough to slice like a dream. Third, it’s make-ahead perfection.

Hosting a holiday dinner or Friendsgiving? Knock out dessert the night before and impress everyone with your apparent culinary wizardry. Also, this pie travels well. So if you’re the one schlepping food to grandma’s house, this pie can ride shotgun. And lastly, it’s unique without being weird—classic with a twist. Plus, if you’ve already made your way through every pumpkin and pecan pie out there, this one’s ready to shake things up (quietly, politely, and deliciously).

Ingredients Needed to Make Maple Cream Pie Recipe

For the All-Butter Pie Crust:

• 1 ½ cups (190g) all-purpose flour
• ½ tsp salt
• ½ cup (113g) cold unsalted butter, cut into small cubes
• ¼ cup (60ml) ice water (more as needed)

For the Maple Cream Filling:

• ¾ cup (180ml) pure maple syrup (Grade B or Grade A Dark Robust is best)
• ¼ cup (50g) granulated sugar
• ¼ cup (30g) cornstarch
• ½ tsp salt
• 4 large egg yolks, room temp
• 2 cups (480ml) whole milk
• ¼ cup (60ml) heavy cream
• 2 tbsp (28g) unsalted butter
• 1 ½ tsp pure vanilla extract

For Optional Whipped Cream Topping:

• 1 cup (240ml) heavy cream, cold
• 1–2 tbsp powdered sugar
• ½ tsp pure vanilla extract
• 1 tbsp pure maple syrup (optional)

Instructions to Make Maple Cream Pie Recipe

This Maple Cream Pie Recipe might sound like a showstopper (because it is), but when you break it down step by step, it’s totally doable—even on a Wednesday night after the kids are in bed. Let’s walk through each stage so you know exactly what to expect, with no guesswork and no pie panic.

Step 1: Make the All-Butter Pie Crust from Scratch

Start by whisking together 1½ cups of all-purpose flour and ½ teaspoon of salt in a large bowl. This creates a nice, neutral base for the rich maple custard to shine. Cut in ½ cup of very cold, cubed unsalted butter using a pastry cutter, fork, or even your fingertips. You’re aiming for a crumbly texture with visible pea-sized chunks of butter—that’s the magic for flakiness.

Sprinkle in 2–4 tablespoons of ice water, one tablespoon at a time, gently mixing just until the dough barely holds together when pinched. It should look shaggy but stick when squeezed. Avoid overmixing, or you’ll end up with a tough crust (nobody wants that). Gather the dough into a ball, flatten it into a disk, wrap it up, and refrigerate for at least 30 minutes.

Related tip: If making homemade pie crust feels intimidating, consider our Chicken Pot Pie Casserole where we use a shortcut crust for a low-stress option.

Step 2: Roll Out and Shape the Dough

Once chilled, let the dough sit out for 5–10 minutes to soften slightly. On a lightly floured surface, roll it out into a circle about 12–13 inches in diameter and roughly ⅛-inch thick. Rotate as you go to keep the circle even and prevent sticking.

Transfer the dough into a 9-inch pie plate. Don’t stretch it—just gently press it into place. Trim the overhang to about ½ inch, tuck the edges under, and crimp them decoratively with your fingers or a fork. Dock the bottom with a fork (poke holes), then chill it again in the freezer for 15–20 minutes. This second chill is key to preventing shrinking in the oven.

Step 3: Blind Bake the Pie Crust

Preheat your oven to 400°F. Line the cold crust with parchment paper or foil and fill it with pie weights (dried beans or rice work too). Place it on a baking sheet and bake for 15 minutes.

Carefully remove the parchment and weights, then return the crust to the oven for another 10–15 minutes until the bottom is dry and the edges are golden. Let it cool completely on a wire rack. A fully cooled crust = no soggy bottom.

Step 4: Prepare the Maple Cream Custard

Now we’re getting to the heart of this Maple Cream Pie Recipe. In a medium saucepan (off the heat), whisk together ¾ cup maple syrup, ¼ cup sugar, ¼ cup cornstarch, and ½ teaspoon salt. Add in the 4 large egg yolks and whisk until the mixture is smooth and pale yellow.

Slowly whisk in 2 cups of whole milk and ¼ cup of heavy cream until it’s completely blended with no clumps or streaks.

Step 5: Cook the Custard to Perfection

Place the pan over medium heat and cook the mixture while whisking constantly. This is where patience pays off. It’ll take about 6–10 minutes to thicken. Once you see it bubbling, keep whisking and cook for one full minute to activate the cornstarch fully.

Remove from heat, and immediately stir in 2 tablespoons butter and 1½ teaspoons vanilla. Whisk until silky and glossy. For the smoothest texture (and bonus points from picky eaters), you can pour the filling through a fine-mesh sieve into a clean bowl.

Bonus tip: Straining is especially helpful if you’re prepping ahead like for Thanksgiving Stuffing Casserole and want everything ultra-smooth and make-ahead ready.

Step 6: Fill and Chill the Pie

Pour the warm maple cream filling into your cooled crust. Use a spatula to spread it evenly, smoothing the top. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming.

Refrigerate for at least 4–6 hours—overnight is even better. The filling needs time to fully set, so don’t rush it. This is a great make-ahead dessert that lets you focus on dinner or other side dishes, like this Chicken Mashed Potato Bowl.

Step 7: Whip Up the Optional Topping

Just before serving, whip 1 cup of cold heavy cream in a chilled bowl until soft peaks form. Add 1–2 tablespoons powdered sugar, ½ teaspoon vanilla extract, and a splash of maple syrup (if you like things extra maple-y). Beat until stiff peaks form—don’t overdo it or it’ll turn into butter.

Top each slice with a dollop or pipe on pretty swirls for extra flair. Serve cold and enjoy the oohs and aahs.

What to Serve with Maple Cream Pie Recipe

Maple Cream Pie is perfectly fine flying solo, but if you’re looking to round out the dessert table or impress your guests with a full fall spread, here are a few delicious pairings. First up: coffee. A strong brew or a maple latte makes a cozy companion. If you’re going for a full meal plan, this pie fits right in after a hearty, rustic dish like Cattle Drive Casserole or Chicken Pot Pie Casserole.

Want something lighter? Try pairing it with a scoop of vanilla bean ice cream or a handful of toasted pecans on the side. And if you’re serving this pie at a holiday table, it’ll happily share space next to a tart cranberry sauce or a classic apple crisp. It’s humble, but it plays well with others.

Key Tips for Making Maple Cream Pie Recipe

Let’s not pretend like we haven’t had a pie flop or two in our time. So here are some no-nonsense tips to help you nail this Maple Cream Pie Recipe. First, use real maple syrup—not the pancake stuff in the squeeze bottle. The flavor matters big time. Second, keep your butter and water cold for the crust. If your crust gets too warm, you’ll lose the flakiness we all crave.

Third, don’t rush the chilling. That custard needs time to fully set, so give it the full 6 hours (overnight is even better). If you’re feeling nervous about lumps, strain your filling before pouring it into the crust—it’s an optional step, but it makes the texture ridiculously smooth. And lastly, if you’re topping it with whipped cream, make it fresh just before serving for the best texture and flavor.

Storage and Reheating Tips Maple Cream Pie Recipe

This Maple Cream Pie is a fridge-friendly dessert. Once it’s fully chilled and set, cover it with plastic wrap (press it right on the surface to keep it smooth) and store it in the fridge for up to 3 days. If you’re planning ahead for the holidays, you can make the pie a day or two in advance—just hold off on adding the whipped cream until right before serving. As for reheating? Don’t. This pie is meant to be served cold or at room temp.

Warming it up will mess with the custard texture. If you do need to bring it up to temp quickly, just let it sit on the counter for about 30 minutes. And if you’re lucky enough to have leftovers, they make a fantastic midnight snack—no judgment here.

FAQs

Can I use store-bought crust? Totally. A good-quality frozen or refrigerated pie crust works in a pinch, especially when time is tight.

Can I make this dairy-free? Yes, but swap carefully. Full-fat coconut milk can sub for whole milk and cream, and vegan butter for regular butter.

Is Grade B maple syrup really that different? Yup. Grade B (or Grade A Dark Robust) has a deeper, more complex maple flavor that stands out better in the custard.

Can I freeze Maple Cream Pie? Not really recommended. The custard can get watery when thawed. Best to keep it chilled in the fridge and eat within a few days.

Why does my custard have lumps? It may have cooked too fast or wasn’t whisked enough. Straining it while hot can help smooth things out.

Final Thoughts

The Maple Cream Pie Recipe is a quiet showstopper. It’s simple, comforting, and perfect for chilly nights, family dinners, or just treating yourself because hey, you made it through Tuesday. With a flaky crust, creamy filling, and that beautiful maple flavor shining through, this pie isn’t just dessert—it’s a moment.

Bonus: it’s make-ahead friendly and surprisingly easy for something that tastes so fancy. If you’re craving more cozy recipes, check out our Chicken Mashed Potato Bowls or Thanksgiving Stuffing Casserole. So next time you’ve got a bottle of good maple syrup staring you down in the pantry—this is the recipe you want.

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