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Maple Sugar Cream Pie

Maple Sugar Cream Pie

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You’ll be hooked on the creamy filling!

Oh my gosh, guys, if you’re looking for a silky smooth, decadent dessert with a flavor so rich and delicious it’ll have you begging for more, this is the recipe for you. While we all know and love the classic cream pies – banana and coconut = crowd favorites – we’ve got a different one for you today that we can easily see overthrowing the traditional faves. Embracing a slightly more autumnal flavor, this is a maple sugar cream pie, and WOW is it good.

Serves 8-10
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


Preheat oven to 325º F and lay your crust out in a standard pie dish. Bake for 10-12 minutes, or until just lightly browned.

Remove from oven and set aside.

In a medium saucepan over medium heat, melt 4 tablespoons butter and heavy cream together until butter is melted, then whisk in cornstarch and sugar, stirring continuously until thickened. 6-7 minutes.

Stir in maple syrup, maple extract, vanilla extract and salt, if using, and whisk until incorporated.

Pour filling into pie crust, then drizzle remaining (melted) butter over the top.

Whisk together remaining topping ingredients, sugar and cinnamon, and sprinkle over filling.

Place baking dish in oven and bake for 25-30 minutes, or until crust is golden brown and filling is bubbly. Center should be set, but still a little wobbly.

Remove from oven and let cool, then refrigerate until set. 2-3 hours.

Slice, serve and enjoy!

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