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
