Prepare your taste buds to embark on a journey of pure indulgence with this incredibly luscious Maple Sugar Cream Pie. While we often tip our hats to the classic cream pies – the beloved banana and coconut – today, we’re steering your palates into an enchantingly rich and autumn-inspired direction. This isn’t just a pie; it’s a slice of heaven that unfolds its sumptuous layers with every bite, promising to nudge the conventional favorites gently to the side.
If you’ve never ventured into the realm of homemade cream pies, fear not! This straightforward recipe has your back. Unlike some cream pies that demand the meticulous crafting of a thick, egg-based custard, our filling joyfully skips the eggs, bidding farewell to any anxieties about unintentionally scrambled fillings. Our secret to that deep, intoxicating maple flavor lies in a duo of maple syrup and maple extract, with the syrup being the star and the extract being the flavorful supporter (vanilla extract stands ready as a worthy understudy, should you need).
And yes, we opted for a store-bought crust to keep things breezy, but feel free to weave your own crust magic if you prefer. With a filling that forms a luscious unity in under 10 minutes, this dessert can grace your table with minimal prep! A sprinkle of sugar-cinnamon stardust seals the deal, elevating this pie into an instant classic. Don’t just take our word for it – dive in and taste the magic yourself!
🥧 Maple Sugar Cream Pie 🥧
Prep Time: 20 minutes active; 2+ hours inactive
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
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1 1/2 teaspoons cinnamon
Pre-Bake Crust: Preheat oven to 325º F and arrange your crust in a standard pie dish. Bake for 10-12 minutes, achieving a light browning, and then set aside.
Create Cream Filling: Over medium heat in a saucepan, melt 4 tablespoons butter into the heavy cream. Following that, whisk in cornstarch and sugar, continuously stirring until it thickens (6-7 minutes). Introduce maple syrup, maple extract, vanilla extract, and salt, whisking until smooth.
Pour and Top: Transfer the filling into the pie crust and tenderly drizzle the remaining melted butter atop. Combine sugar and cinnamon and generously sprinkle over the filling.
Bake to Perfection: Let it bake for 25-30 minutes until the crust reaches a golden hue and the filling bubbles with delight. A slightly wobbly center is perfect.
Cool, Set, Serve: Allow it to cool, then refrigerate until set (2-3 hours). Slice it up, serve generously, and watch faces light up with every bite!
Your journey into this delightfully decadent dessert awaits – may every slice whisk you into a world of rich, creamy, and unapologetically sweet indulgence. Enjoy crafting, serving, and of course, devouring this Maple Sugar Cream Pie!