Maple Cream Pie: Easy Silky Maple Custard Pie for Fall

Maple cream pie is pure fall comfort in a crust. A blind-baked, flaky pie shell gets filled with a silky stovetop custard made with real maple syrup, then chilled and topped with clouds of whipped cream, a drizzle of more maple, and a few toasted pecans.

If you have only had maple syrup on pancakes, this pie will change that. Cooking the syrup into a custard brings out its deep caramel and vanilla notes, and the result tastes like the coziest fall breakfast turned into dessert. It is a New England favorite and a lovely change of pace from pumpkin at Thanksgiving.

Maple fans should also try my chewy maple brown sugar cookies and brown butter maple blondies. For another cream pie classic, here is my coconut cream pie.

JUMP TO

• Why You’ll Love This Maple Cream Pie
• What Is Maple Cream Pie?
• Ingredients
• Kitchen Equipment
• Ingredient Tips
• How to Make Maple Cream Pie
• Expert Tips for Perfect Maple Cream Pie
• Delicious Variations
• What to Serve with Maple Cream Pie
• Storage Instructions
• Can You Make It Ahead?
• Common Mistakes to Avoid
• Estimated Nutrition
• Frequently Asked Questions
• Conclusion

Why You’ll Love This Maple Cream Pie

It is rich, creamy, and full of real maple flavor.

Real Maple Flavor

The custard uses a full cup of pure maple syrup.

Silky Texture

Cooked on the stove, so it sets smooth and creamy.

No Baking the Filling

Only the crust goes in the oven.

Holiday Showstopper

Whipped cream and pecans make it look bakery-worthy.

Make-Ahead Friendly

It needs to chill, so it is perfect to make the day before.

What Is Maple Cream Pie?

Maple cream pie is a chilled cream pie with a custard filling sweetened mostly with pure maple syrup. The custard is thickened with egg yolks and cornstarch on the stovetop, similar to a banana or coconut cream pie.

It is popular in Vermont and Quebec, where maple syrup is made. The flavor is caramel-like and warm, and the whipped cream keeps every bite light.

Ingredients

this Idea!

Crust

Ingredient	Amount	Purpose
9-inch pie crust, blind baked and cooled	1	Flaky base

Maple Custard

Ingredient	Amount	Purpose
Pure maple syrup (dark or amber)	1 cup	Main flavor and sweetness
Whole milk	2 cups	Custard base
Heavy cream	½ cup	Richness
Egg yolks	5 large	Creamy set
Cornstarch	¼ cup	Thickens the filling
Light brown sugar	2 tablespoons	Caramel depth
Salt	¼ teaspoon	Balance
Unsalted butter	2 tablespoons	Silky finish
Vanilla extract	1 teaspoon	Flavor

Topping

Ingredient	Amount	Purpose
Heavy whipping cream, cold	1 cup	Light topping
Pure maple syrup, plus more to drizzle	2 tablespoons	Sweetens the cream
Pecans, toasted and chopped	⅓ cup	Crunch

Kitchen Equipment

• 9-inch pie plate
• Pie weights or dried beans
• Medium heavy-bottomed saucepan
• Whisk and fine mesh sieve
• Hand mixer for the whipped cream

Ingredient Tips

Pure Maple Syrup Only

Pancake syrup is mostly corn syrup and will not taste the same or set properly.

Choose Dark Syrup

Dark, robust maple syrup gives the boldest flavor.

Fully Bake the Crust

A golden, crisp crust stays flaky under the custard.

Whole Milk

Lower-fat milk makes a thinner custard.

Cold Cream for Whipping

Cold cream whips faster and holds its shape.

How to Make Maple Cream Pie

Step 1: Blind Bake the Crust

Heat the oven to 400°F. Line the chilled crust with parchment and fill with pie weights. Bake 15 minutes, remove the weights, and bake 10 to 12 minutes more until golden. Cool completely.

Step 2: Warm the Maple Milk

In a saucepan, warm the maple syrup, milk, and cream over medium heat until steaming.

Step 3: Whisk the Yolks

In a bowl, whisk the egg yolks, cornstarch, brown sugar, and salt until smooth and pale.

Step 4: Temper

Slowly whisk about 1 cup of the hot maple milk into the yolks, then pour the mixture back into the saucepan.

Step 5: Cook the Custard

Cook over medium heat, whisking constantly, until thick and bubbling, about 4 to 6 minutes. Let it bubble for 1 full minute.

Step 6: Finish and Fill

Remove from the heat and whisk in the butter and vanilla. Strain into the cooled crust and press plastic wrap onto the surface.

Step 7: Chill

Refrigerate at least 5 hours or overnight until firm.

Step 8: Top and Serve

Whip the cream with 2 tablespoons maple syrup to soft peaks. Spread over the pie, drizzle with maple syrup, and sprinkle with pecans.

Expert Tips for Perfect Maple Cream Pie

Boil for One Minute

Cornstarch needs to bubble for a full minute or the pie may turn runny.

Whisk the Whole Time

It keeps the custard from scorching on the bottom.

Press Plastic on the Surface

It stops a skin from forming.

Use a Heavy Pan

Thin pans create hot spots that curdle the custard.

Top Just Before Serving

Whipped cream stays fluffiest when added the day you serve.

Delicious Variations

Maple Pecan Cream Pie

Fold ½ cup toasted pecans into the custard.

Graham Cracker Crust

Use a graham or gingersnap crust instead of pastry.

Maple Bourbon

Add 1 tablespoon bourbon with the vanilla.

Brown Butter Maple

Use browned butter to finish the custard.

Mini Maple Cream Tarts

Fill baked mini tart shells for a party tray.

What to Serve with Maple Cream Pie

Serve the pie cold, sliced with a sharp knife wiped clean between cuts. A cup of coffee or hot apple cider is perfect alongside.

For Thanksgiving, set it next to pumpkin and apple pies so guests have a creamy option.

Storage Instructions

Storage Method	How Long	Best Practice
Refrigerator	3 days	Covered loosely
Room Temperature	2 hours max	Cream pies must be chilled
Freezer	Not recommended	The custard weeps when thawed

Keep the pie covered in the refrigerator. The crust is crispest on the first day.

If you need to store it longer, keep the whipped cream separate and top each slice as you serve.

Can You Make It Ahead?

Bake the crust up to 2 days ahead and store it covered at room temperature.

Make the filling the day before and add the whipped cream topping just before serving.

Common Mistakes to Avoid

Using Pancake Syrup

It lacks real maple flavor and makes the custard too sweet.

Underbaked Crust

A pale crust turns soggy under the filling.

Not Cooking Long Enough

The custard will not set if it never fully bubbles.

Scrambled Yolks

Pour the hot milk in slowly while whisking.

Slicing Too Soon

The pie needs at least 5 hours in the fridge.

Estimated Nutrition

Nutrient	Amount Per Serving
Calories	420
Carbohydrates	45g
Protein	5g
Fat	25g
Saturated Fat	13g
Fiber	1g
Sugar	31g
Sodium	190mg
Cholesterol	170mg

Estimate per slice, based on 8 slices, with crust and topping.

Frequently Asked Questions

Conclusion

Maple cream pie is cozy, creamy, and full of real maple flavor. It is an easy stovetop custard pie that tastes like fall in every bite.

Make it once and it might just become your new Thanksgiving tradition.

Print