If 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.
Note: 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!
*adapted from my Sugar Cream Pie recipe
- 1 deep dish frozen pie crust
- 4 Tbsp cornstarch
- ¾ cup granulated sugar
- 4 Tbsp butter, melted
- 2 cups heavy whipping cream
- ¼ cup pure maple syrup
- 1 tsp maple extract
- 1 tsp vanilla extract
- FOR TOPPING:
- 4 Tbsp butter, melted
- ¼ cup cinnamon sugar (1/4 cup granulated sugar mixed with 1 tsp ground cinnamon)
- 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. Cool completely, then refrigerate for at least 1-2 hours to set.
Thick, rich maple-flavored custard filling with a spicy cinnamon sugar topping. So decadent and delicious!
Have a super sweet day!
xo, Hayley
I simply CANNOT wait to make this, but I have a question. How could I make this without a crust. Sounds weird I know…
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!
My mother-in-law only eats her custards Without Crust. Just Pour It In The Empty Pie dish And Bake as Usual.
I tried the sugar cream pie. It was excellent. I will try this one. Thanks
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.