Maple Cream Pie

This delicious pie has the wonderful flavor of maple syrup. It is the perfect pie when entertaining guests.


8 servings


1 (9-inch) pastry for single-crust pie
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups milk, divided
3/4 cup plus 1 tablespoon maple syrup, divided
2 egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
sliced almonds, toasted


Preheat oven to 450°F (232°C). Line a 9-inch pie plate with pastry; trim to 1/2 inch beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil.

Bake for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire cooling rack.

For filling: In a large saucepan, combine cornstarch and salt. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.

In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 15 minutes
Cool Time: 45 minutes
Chill Time: 8 hours


Refrigerate leftovers.

Nutritional Information

Amount per serving: Calories 396, Fat 24 g (Saturated Fat 13 g), Cholesterol 114 mg, Sodium 245 mg, Carbohydrate 42 g, Trace Fiber, Protein 4 g.

Recipe Courtesy Of

Taste of Home

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