Indulge in the velvety goodness of a maple sugar cream pie that will leave your taste buds singing. If you’re tired of the same old cream pies, like banana and coconut, then this autumn-inspired dessert is the perfect choice for you. The combination of the luscious cream filling and the rich maple flavor is simply irresistible.

Making a cream pie from scratch may sound daunting, but fear not! This recipe is super easy. Unlike traditional cream pies that require a double-boiler and a thick, egg-based custard, our version is silky smooth and egg-free. So no need to worry about accidentally scrambling your filling mixture and starting over. It’s a breeze to make!

The secret to achieving that intense maple flavor lies in two key ingredients: maple syrup and maple extract. While maple syrup is the star of the show, you can use vanilla extract as a substitute if you can’t find maple extract. Together, these two ingredients create a heavenly filling that is thick, sumptuous, and downright delectable.

We’ve made things even easier by using a store-bought crust, but feel free to make your own if you prefer. With the filling coming together in under 10 minutes, this dessert can be ready in no time! And don’t forget to sprinkle a sugar-cinnamon dusting on top for that extra touch of sweetness. Trust us, this maple sugar cream pie is a true classic in the making. Give it a try and prepare to be amazed!

Maple Cream Pie

Serves 8-10 Prep Time: 20 minutes (active); 2+ hours (inactive)

Ingredients:

• 1 deep dish frozen pie crust
• 2 cups heavy cream
• 3/4 cup sugar
• 4 tablespoons cornstarch
• 4 tablespoons unsalted butter
• 1/4 cup pure maple syrup
• 1 teaspoon maple extract
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Topping:
• 4 tablespoons unsalted butter, melted
• 3 tablespoons sugar
• 1 1/2 teaspoons cinnamon

Preparation:

1. Preheat the oven to 325ºF and place the pie crust in a standard pie dish. Bake for 10-12 minutes or until lightly browned. Set aside.
2. In a medium saucepan over medium heat, melt 4 tablespoons of butter together with the heavy cream until the butter is melted. Whisk in the cornstarch and sugar, stirring continuously until thickened, for about 6-7 minutes.
3. Add the maple syrup, maple extract, vanilla extract, and salt (if using), and whisk until well incorporated.
4. Pour the filling into the pie crust and drizzle the remaining melted butter over the top.
5. In a small bowl, whisk together the remaining topping ingredients: sugar and cinnamon. Sprinkle this mixture over the filling.
6. Place the pie dish in the oven and bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly. The center should be set but still slightly wobbly.
7. Remove from the oven and let it cool, then refrigerate for 2-3 hours or until set.
8. Slice, serve, and savor the delightful flavors of this maple sugar cream pie!