Maple Sugar Cream Pie is a delightful dessert that combines the rich, natural sweetness of pure maple syrup with the creamy,
velvety texture of traditional cream pie. This indulgent treat is a celebration of rustic flavors, often associated with the crisp autumn months when maple syrup production is at its peak.
The pie features a buttery, flaky crust that serves as the perfect base for its smooth and luscious filling.
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:
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!