Maple Sugar Cream Pie is a luscious dessert that combines the rich, warm flavor of maple syrup with a creamy, velvety filling in a flaky pie crust. This indulgent pie is perfect for any occasion, bringing a touch of sweetness and comfort to your dessert table. Its unique flavor profile and smooth texture make it a standout treat that everyone will love.

Our family’s love for Maple Sugar Cream Pie began during a cozy winter vacation in Vermont. After a day of exploring snowy landscapes, we stumbled upon a charming local diner offering a slice of their famous Maple Sugar Cream Pie. One bite and we were hooked—the creamy filling, the hint of maple, and the buttery crust were unforgettable. Back home, I recreated the recipe, and it quickly became a family favorite. Now, this pie graces our table at every special occasion, evoking memories of that magical winter and the warmth of family togetherness.

Why You’ll Love Maple Sugar Cream Pie

1. Rich Maple Flavor: The natural sweetness of maple syrup shines through in every bite.
2. Creamy Texture: The smooth, velvety filling is irresistibly creamy and satisfying.
3. Simple Ingredients: Made with pantry staples and pure maple syrup, this pie is easy to prepare.
4. Perfect for Any Occasion: Ideal for holidays, family gatherings, or simply indulging in a delicious dessert.

Ingredients Notes For Maple Sugar Cream Pie

1. Maple Syrup: Use pure, high-quality maple syrup for the best flavor.
2. Heavy Cream: Provides the rich, creamy texture of the filling.
3. Cornstarch: Helps thicken the filling to the perfect consistency.
4. Pie Crust: A pre-baked pie crust ensures a crisp, flaky base for the creamy filling.

Recipe Steps

1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a pre-baked 9-inch pie crust.
2. Heat Maple Syrup: In a medium saucepan, heat the maple syrup over medium heat until it begins to simmer.
3. Mix Dry Ingredients: In a separate bowl, whisk together the cornstarch, salt, and sugar.
4. Combine Cream and Dry Ingredients: Gradually whisk the heavy cream into the dry ingredients until smooth.
5. Thicken the Filling: Slowly pour the cream mixture into the simmering maple syrup, whisking constantly. Continue to cook, whisking frequently, until the mixture thickens and starts to bubble.
6. Cool Filling: Remove the saucepan from the heat and let the filling cool slightly before pouring it into the pre-baked pie crust.
7. Bake: Bake the pie in the preheated oven for about 20-25 minutes, or until the filling is set and the top is lightly golden.
8. Chill and Serve: Allow the pie to cool to room temperature, then refrigerate for at least 2 hours before serving. Garnish with whipped cream if desired.

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Storage Options

• Refrigerator: Store the pie in an airtight container in the refrigerator for up to four days.
• Freezer: Freeze the pie (without whipped cream) in a tightly sealed container for up to three months. Thaw in the refrigerator before serving.

Variations & Substitutions

1. Spices: Add a pinch of cinnamon or nutmeg to the filling for a warm, spiced flavor.
2. Nut Topping: Sprinkle chopped pecans or walnuts on top before baking for added texture and flavor.
3. Coconut Milk: Substitute heavy cream with coconut milk for a dairy-free version with a hint of coconut flavor.

Frequently Asked Questions

Q: Can I use a store-bought pie crust?

A: Yes, a store-bought pre-baked pie crust works perfectly and saves time.

Q: How do I prevent the filling from curdling?

A: Make sure to whisk constantly and gradually combine the ingredients to prevent the filling from curdling.

Q: Can I make the pie in advance?

A: Absolutely! Maple Sugar Cream Pie can be made a day in advance and stored in the refrigerator until ready to serve.

How to Make Maple Sugar Cream Pie from Scratch

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Ingredients

• 1 cup of maple syrup
• 1/2 cup of light brown sugar packed
• 1/4 cup of cornstarch
• 1/4 teaspoon of salt
• 2 cups of heavy cream
• 1/4 cup of unsalted butter cut into small pieces
• 1 teaspoon of vanilla extract

Instructions

• Prepare the Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Trim and flute the edges. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15-20 minutes until the edges are lightly golden. Remove the parchment paper and weights, and bake for another 5-7 minutes until the crust is fully baked and golden brown. Let it cool completely.
• Make the Filling: In a medium saucepan, combine the maple syrup, light brown sugar, cornstarch, and salt. Gradually whisk in the heavy cream until the mixture is smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1-2 minutes, then remove from heat.
• Add Butter and Vanilla: Stir in the butter and vanilla extract until the butter is fully melted and the mixture is smooth.
• Fill the Crust: Pour the maple cream filling into the cooled pie crust. Smooth the top with a spatula.
• Chill the Pie: Refrigerate the pie for at least 4 hours, or until fully set.
• Serve: Slice and serve the pie chilled. Optionally, top with whipped cream or a drizzle of extra maple syrup.

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