This Maple Cream Pie is a rich and indulgent dessert featuring a buttery, flaky crust filled with velvety maple custard. Topped with homemade whipped cream and a dusting of nutmeg, it’s the perfect treat for holidays, special gatherings, or whenever you’re craving a cozy, maple-flavored dessert.
Why You’ll Love This Recipe
- The maple custard filling is silky, creamy, and packed with deep maple flavor.
- The brown butter pie crust adds a nutty richness that pairs beautifully with the custard.
- It’s a make-ahead dessert, since the custard needs time to set in the fridge.
- Perfect for fall, winter, or holiday celebrations.
- You can decorate it simply or add festive pie crust cutouts for a stunning presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brown butter pie crust:
- 2 cups pastry flour (or substitute all-purpose flour)
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 cup unsalted brown butter, cold (or substitute regular unsalted butter)
- ¼ cup cold water
For the maple custard:
- 2 cups half & half (or substitute whole milk)
- ¼ cup light brown sugar
- ⅓ cup cornstarch
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- ¾ cup maple syrup
- 5 large egg yolks
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon vanilla bean paste (or substitute vanilla extract)
- ½ teaspoon maple extract (optional)
For topping:
- Homemade whipped cream
- Nutmeg
Optional decoration:
- Pie crust cutouts (maple leaves or other designs)
Directions
- Prepare the brown butter pie crust
- Chill the browned butter until firm, then cut into small chunks.
- In a bowl, whisk together flour, sugar, and salt. Add the butter and work it into pea-sized crumbs.
- Add cold water until dough forms a slightly sticky ball. Divide into 2 disks, wrap, and chill for at least 30 minutes.
- Roll out one disk, fit into a pie pan, trim, and shape the edges. Freeze for 30 minutes.
- Preheat oven to 425°F. Line crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and bake 10–15 minutes more until golden brown. Cool completely.
- Make the maple custard
- Whisk egg yolks in a small bowl.
- Heat half & half until very hot but not boiling.
- In a saucepan, combine cornstarch, brown sugar, nutmeg, and salt. Slowly whisk in hot milk, ½ cup at a time.
- Add maple syrup and cook until thickened enough to coat a spoon.
- Temper the egg yolks by slowly whisking in ½ cup of hot filling. Return to saucepan and cook 5–7 minutes until pudding consistency.
- Stir in butter, vanilla, and maple extract. Strain custard through a fine mesh sieve.
- Cool 15 minutes, then pour into cooled crust. Cover and refrigerate overnight (or at least 4 hours).
- Pie crust leaves (optional)
- Preheat oven to 350°F. Roll out second disk of dough and cut into leaf shapes.
- Place on parchment-lined pan and bake 8–12 minutes until golden. Cool completely.
- Assemble
- Garnish chilled pie with whipped cream, nutmeg, and pie crust cutouts if desired.
Servings and timing
- Servings: 8–10 slices
- Prep time: 45 minutes
- Cook time: 30 minutes
- Chill time: 4–12 hours
- Total time: 5–13 hours (depending on chill time)
Variations
- Use regular unsalted butter instead of brown butter for a more classic crust.
- Swap nutmeg with cinnamon for a slightly different warm flavor.
- Try a graham cracker crust instead of pastry for a quicker option.
- Top with candied pecans for extra crunch.
Storage/Reheating
- Store the pie in the refrigerator, covered, for up to 4 days.
- Do not freeze, as custard pies tend to separate.
- Serve chilled or let sit at room temperature for 15 minutes before slicing.
- Add whipped cream topping just before serving for the best texture.
FAQs
Can I make this pie ahead of time?
Yes, this pie is best made the day before since the custard needs several hours to set.
Can I use store-bought pie crust?
Absolutely, a premade crust will save time, though homemade brown butter crust adds more flavor.
Do I have to use maple extract?
No, it’s optional. It enhances the maple flavor but the pie is delicious without it.
What kind of maple syrup should I use?
Use pure maple syrup (Grade A Dark or Amber) for the richest flavor.
Can I make the custard without eggs?
Egg yolks are essential for the texture, so an egg-free version won’t set properly.
Why do I need to chill the crust before baking?
Chilling prevents the crust from shrinking and helps keep it flaky.
Can I make this gluten-free?
Yes, substitute the flour in the crust with a 1:1 gluten-free flour blend.
How do I know when the custard is thick enough?
It should coat the back of a spoon and hold its shape when you run your finger through it.
Can I freeze leftovers?
No, custard-based pies don’t freeze well—they tend to separate when thawed.
What toppings go well with maple cream pie?
Whipped cream and nutmeg are classic, but you can also add caramel drizzle, chopped nuts, or pie crust decorations.
Conclusion
Maple Cream Pie is a decadent dessert that combines the cozy flavors of maple, nutmeg, and brown butter into a creamy, silky pie that’s as beautiful as it is delicious. Whether you’re serving it for the holidays or as a special treat, this pie is sure to impress with its rich flavor and elegant presentation.
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Maple Cream Pie
- Total Time: 5–13 hours (including chill time)
- Yield: 8–10 servings
- Diet: Vegetarian
Description
This Maple Cream Pie is a decadent dessert with a buttery brown butter crust and a silky maple custard filling, topped with whipped cream and nutmeg. Perfect for holidays, fall gatherings, or anytime you crave a rich maple-flavored treat.
Ingredients
2 cups pastry flour (or all-purpose flour)
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 cup unsalted brown butter, cold (or regular unsalted butter)
1/4 cup cold water
2 cups half & half (or whole milk)
1/4 cup light brown sugar
1/3 cup cornstarch
1/2 teaspoon nutmeg
1/2 teaspoon kosher salt
3/4 cup maple syrup
5 large egg yolks
1 tablespoon unsalted butter, room temperature
1 teaspoon vanilla bean paste (or vanilla extract)
1/2 teaspoon maple extract (optional)
Homemade whipped cream (for topping)
Nutmeg (for garnish)
Optional: pie crust cutouts (leaf shapes or designs)
Instructions
- Prepare the brown butter crust: Chill browned butter, then cut into small chunks. Mix flour, sugar, and salt. Work in butter until pea-sized crumbs form. Add cold water until dough forms. Divide into 2 disks, wrap, and chill 30 minutes.
- Roll out one disk, fit into pie pan, trim edges, and freeze 30 minutes. Preheat oven to 425°F. Blind bake with parchment and pie weights for 15 minutes. Remove weights and bake 10–15 minutes more until golden. Cool completely.
- Make the maple custard: Whisk egg yolks in a small bowl. Heat half & half until hot. In a saucepan, whisk together cornstarch, brown sugar, nutmeg, and salt. Gradually whisk in hot milk. Add maple syrup and cook until thickened.
- Temper egg yolks with some hot filling, then return to saucepan and cook 5–7 minutes until thick. Stir in butter, vanilla, and maple extract. Strain custard through a sieve. Cool 15 minutes, then pour into cooled crust. Cover and refrigerate 4–12 hours.
- Optional: Make pie crust cutouts from the second disk. Bake at 350°F for 8–12 minutes until golden. Cool completely.
- Assemble: Garnish chilled pie with whipped cream, nutmeg, and optional pie crust decorations. Serve chilled.
Notes
- Custard pies need time to set, so make ahead for best results.
- For quicker prep, use a store-bought crust instead of homemade.
- Use Grade A Dark or Amber maple syrup for the richest flavor.
- Do not freeze; custard pies separate when thawed.
- Whipped cream topping is best added just before serving.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 28g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
