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Maple Cream Pie Recipe

Maple Cream Pie

  • Author: Johanne Bosse
  • Total Time: 1 hour 20 minutes
  • Yield: 8 servings 1x


This pie makes a beautiful wintertime dessert. Top it with a dollop of maple infused whipped cream or a drizzle of crème fraiche.


Units Scale
  • 1 prebaked 9″ pie crust
  • 1 cup dark maple syrup
  • 2 1/4 cups heavy cream, room temperature
  • 1 whole egg, room temperature
  • 4 egg yolks, room temperature
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 tsp vinegar


  1. Preheat oven to 350.
  2. Add maple syrup to a heavy bottomed pot, bring to a boil over medium low heat, allow to boil for 5 minutes, stirring constantly.
  3. Slowly pour cream into maple syrup, whisking continuously, return to a simmer.
  4. Remove the maple mixture from the heat.
  5. Whisk together the whole egg and the egg yolks.
  6. Pour the maple mixture into the eggs in a slow steady stream whisking vigerously ensuring that the eggs do not scramble.
  7. Stir in the salt, vanilla, and vinegar.
  8. Slowly pour the mixture into the pre baked pie crust. Place in the preheated oven and bake for 1 hour.
  9. When ready the pie should jiggle slightly in the middle.
  10. Cool to room temperature before cutting.
  • Prep Time: 20 mins
  • Cook Time: 1 hour