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Maple Sugar Cream Pie

October 10, 2017 by thedomesticrebel | 15 Comments

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slice of maple cream pie on a brown dishIf you love my original Sugar Cream Pie recipe, you’ll flip for this Maple Cream Pie version! Creamy and smooth like custard-y creme brulee filling flavored with rich maple.

I have done it. I revamped my Sugar Cream Pie recipe.

I know they say “don’t mess with perfection”, but in this case I found a maple version just had to happen. Or else.

(Or else what, you ask? Who knows. It just sounded good).

This pie goes CRAZY on Pinterest and Facebook whenever I share it, and since maple reminds me of cozy fall weather, crunchy leaves, and soft scarves, I knew I had to make a maple version.

It has the same steps and ingredients as my regular SCP, but with a little extra sweetness from maple extract and maple syrup.

slice of maple cream pie on a brown dish next to a forkNote: Usually I wouldn’t blink twice if you used Mrs. Buttersworth or table syrup like that, but in this case, splurge for real-deal maple syrup. Costco has like, gallon-size jugs of it for under $10. It is worth it!

Most people don’t believe this custard is made without eggs because it is so creamy, thick, and dreamy – almost like a cross between cooked pudding and creme brulee filling. It holds up once it gets baked and cooled, then tossed in the fridge for a bit to chill. Just before serving, I preferred to dust each slice with some ground cinnamon to drive home that cozy fall flavor.

Whatever you do, make this bad boy!

side view of a slice of maple cream pie on a brown dish*adapted from my Sugar Cream Pie recipe

This Maple Brulee Cream Pie is fantastic! Just like my classic Sugar Cream Pie recipe, it is revamped with rich, cozy maple flavor. So irresistible!
Print Recipe
5 from 2 votes

Maple Sugar Cream Pie

A fun twist on a classic favorite, this Maple Cream Pie has the same wonderful, creamy filling as the original but with a maple-flavored twist!
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert, Pie
Cuisine: American, Dessert
Servings: 8 -10
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 1 deep dish frozen pie crust
  • 4 Tbsp cornstarch
  • 3/4 cup granulated sugar
  • 4 Tbsp butter melted
  • 2 cups heavy whipping cream
  • 1/4 cup pure maple syrup
  • 1 tsp maple extract
  • 1 tsp vanilla extract
  • FOR TOPPING:
  • 4 Tbsp butter melted
  • 1/4 cup cinnamon sugar 1/4 cup granulated sugar mixed with 1 tsp ground cinnamon

Instructions

  • Preheat oven to 325 degrees F. Place the frozen pie crust on a rimmed baking sheet and par-bake for 10 minutes. Remove from the oven but keep the oven on.
  • While crust partially bakes, make your filling. In a medium saucepan off the heat, whisk together the cornstarch, granulated sugar, melted butter and heavy cream. Turn the heat onto medium and whisk constantly until thickened, about 5-7 minutes. Mixture will suddenly become thick very fast, so use caution so it does not burn. Add in the maple syrup, maple and vanilla extracts and stir to combine.
  • Pour the filling into the pie crust and smooth out the top. Drizzle the top of the filling with the remaining butter (for the topping) and the cinnamon sugar. Bake for approximately 25-30 minutes or until the filling is bubbly and the top is light golden brown. The mixture may be a little jiggly in the middle; this is okay. If desired for a crackly crust, turn on the broiler and broil for 2-4 minutes until lightly browned on top. Cool completely, then refrigerate for at least 1-2 hours to set.

slice of maple cream pie with a bite missingThick, rich maple-flavored custard filling with a spicy cinnamon sugar topping. So decadent and delicious!

Maple Brulee Cream Pie collageHave a super sweet day!

xo, Hayley

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Comments

  1. Susan says

    October 10, 2017 at 1:07 pm

    I simply CANNOT wait to make this, but I have a question. How could I make this without a crust. Sounds weird I know…

    Reply
    • thedomesticrebel says

      October 11, 2017 at 8:25 am

      Hi Susan! Are you GF, or is there a reason you wouldn’t want the crust? You could always try a graham cracker crust instead! I have not tried making this without the crust, but if you try let me know!

      Reply
    • Brittney says

      October 14, 2017 at 6:16 pm

      My mother-in-law only eats her custards Without Crust. Just Pour It In The Empty Pie dish And Bake as Usual.

      Reply
  2. Cheryl Haag says

    October 10, 2017 at 7:12 pm

    I tried the sugar cream pie. It was excellent. I will try this one. Thanks

    Reply
  3. Darrell Lea Chocolates says

    October 11, 2017 at 7:40 pm

    Hello, I am one of those who have a sweet tooth.. And I love maples.. I’ve tried the maple cake and I like it… I will also try to make this without eggs and one that with have eggs. To find out what is more delicious. Thanks for this.

    Reply
  4. Joujou says

    October 7, 2020 at 4:23 pm

    Question: I can’t Find maple extract, do you have any other suggestions or substitutes?

    Reply
    • thedomesticrebel says

      October 8, 2020 at 7:10 pm

      Hi Joujou, maple extract is super concentrated which is why I suggest it but you can use pure maple syrup. It just may not be as maple-y as you’d get with the extract.

      Reply
  5. Paula says

    January 27, 2021 at 5:14 pm

    Please for the love of Jesus DO NOT buy maple syrup from Costco ??‍♀️
    Geniersugarhouse.com and I will hook you up:)

    Reply
  6. Jen says

    September 24, 2021 at 2:14 pm

    Mine’s been in the oven a half hour and smells divine but still hasn’t set up–it’s liquid. Licking the spatula, though, told me that this is definitely going to be worth the wait.

    Reply
    • thedomesticrebel says

      September 27, 2021 at 4:00 pm

      Hi Jen, was it cooked on the stove until thickened?

      Reply
  7. Jennifer Finley says

    November 14, 2021 at 1:14 pm

    5 stars
    Hello,
    I have made your regular Sugar Cream Pie several times and it is absolutely delicious. I have friend asking me to bring it for Thanksgiving. So, I love maple and want to make this one. I don’t see where you put this on under the broiler at all and it makes that wonderful layer on top of the pie. Is there something with the maple that it can’t go under the broiler?

    Reply
    • thedomesticrebel says

      November 14, 2021 at 5:46 pm

      Hi Jennifer, oh my goodness – that is an error on my part. You can absolutely broil the top in this pie to get the crackly layer. I will fix the recipe card straight away.

      Reply
  8. Olivia C says

    November 20, 2021 at 5:51 pm

    5 stars
    This pie is absolutely insane; it will win Thanksgiving this year. Also, dipped apples in the leftover filling — highly recommend.

    Reply
  9. Angie says

    March 25, 2022 at 9:14 am

    Could this be done as a slab pie? I feed the homeless and have to make large quantities. This would be a treat!

    Reply
    • thedomesticrebel says

      March 27, 2022 at 6:35 pm

      Hi Angie, I think that would be alright if the ingredients were doubled or possibly tripled, and the rim on the baking sheet was deep enough!

      Reply

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About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

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