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!
Servings: 8 -10
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.