Maple Cream Pie – Silky, Sweet, and Perfectly Spiced

Before we talk about this incredible pie, I want to thank you—truly—for being here. Whether you’re a seasoned baker or just dipping your spoon into homemade desserts, I’m so glad we get to share this sweet little corner of the internet together. And today’s recipe? It’s one of my all-time cozy favorites.

This Maple Cream Pie is like autumn in a slice, but trust me—you’ll want it year-round. It’s silky-smooth, sweet without being cloying, and laced with the deep, earthy richness of real maple syrup. With a creamy custard filling, a golden cinnamon-sugar topping, and a flaky pie crust base, this dessert is indulgent and nostalgic all at once.

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What Is Maple Cream Pie?

Maple Cream Pie is a baked custard pie featuring real maple syrup, heavy cream, and warm spices, all nestled into a buttery pie crust and topped with a cinnamon-sugar crunch. The filling is thickened with cornstarch for that luscious, pudding-like texture, and then chilled to perfection.

It’s not a maple pecan pie or a cream pie with gelatin. This is old-fashioned, spoonable, smooth comfort food in pie form.

Why You’ll Love This Maple Cream Pie

✅ Warm, comforting maple flavor – not overpowering, just right
✅ No electric mixer required – just a whisk and a stovetop
✅ Make-ahead friendly – best chilled overnight
✅ Crowd-pleasing – even picky eaters come back for seconds
✅ Perfect for holidays or a weekend treat

What Does It Taste Like?

Imagine the creamy smoothness of a butterscotch or vanilla custard—but with the cozy, earthy sweetness of real maple syrup. The cinnamon-sugar topping adds a slight crunch, the buttery crust holds it all together, and the maple and vanilla extracts give the filling a rich, almost caramel-like depth.

It’s sweet, silky, and spiced. You get comfort, flavor, and just the right amount of sweetness in every bite.

Ingredients You’ll Need

🥧 For the Pie:

1 deep-dish frozen pie crust
2 cups heavy cream
3/4 cup sugar
4 tbsp cornstarch
4 tbsp unsalted butter
1/4 cup maple syrup (the real deal, not pancake syrup!)
1 tsp maple extract
1 tsp vanilla extract
1/4 tsp salt

🍂 For the Cinnamon Sugar Topping:

4 tbsp unsalted butter, melted
3 tbsp sugar
1½ tsp cinnamon

Tools You’ll Need

9-inch deep dish pie plate (if not using a pre-formed crust)
Medium saucepan
Whisk
Rubber spatula
Measuring cups & spoons
Cooling rack
Knife for slicing

Optional Add-Ins & Substitutions

No maple extract? Use a touch more vanilla—won’t be as maple-y, but still delicious.
Want more texture? Add finely chopped toasted walnuts or pecans on top before baking.
No frozen crust? Use homemade or refrigerated pie dough and prebake as directed.
Lactose-free? Substitute dairy-free butter and coconut cream (though texture may vary slightly).

How to Make Maple Cream Pie – Step-by-Step

Step 1: Prebake the Pie Crust

Preheat your oven to 325°F (165°C).
Bake your frozen deep-dish pie crust for 10–12 minutes until lightly golden. Remove and set aside.

Step 2: Make the Maple Cream Filling

In a medium saucepan, melt 4 tbsp butter with 2 cups heavy cream over medium heat.
Whisk in the cornstarch and sugar, and continue whisking for 6–7 minutes, until the mixture thickens into a custard-like consistency.

Remove from heat and stir in:

1/4 cup maple syrup
1 tsp maple extract
1 tsp vanilla extract
1/4 tsp salt

Step 3: Fill the Crust

Pour the warm filling into the prepared pie crust. Smooth the top with a spatula.

Step 4: Add the Topping

Drizzle the melted butter evenly over the filling.
In a small bowl, mix together sugar and cinnamon, then sprinkle generously over the top.

Step 5: Bake

Bake at 325°F for 25–30 minutes, until the topping is golden and the center is set but still slightly wobbly.

Step 6: Chill

Let the pie cool completely on a rack, then transfer to the refrigerator for at least 2–3 hours (overnight is even better!) before slicing and serving.

What to Serve With Maple Cream Pie

Fresh whipped cream or crème fraîche
A drizzle of maple syrup or caramel
Toasted chopped nuts for crunch
Hot coffee or chai tea on the side

Tips for Success

Use real maple syrup (Grade A or B) for best flavor
Don’t rush the chill time – the filling firms up beautifully once cold
Whisk constantly while thickening the filling to avoid lumps
Use a deep-dish crust – the filling is generous!
Let it cool before slicing – it sets up as it chills

Storage Instructions

Refrigerator: Store covered for up to 4–5 days.
Freezer: Freeze (without topping) for up to 1 month. Thaw overnight in the fridge before serving.

Frequently Asked Questions

Can I make this pie ahead of time?

Yes! In fact, it tastes better the next day. Just keep it chilled until ready to serve.

Is the filling runny or firm?

It’s silky and sliceable—like a firm pudding or custard. Chill time is key.

Can I use milk instead of cream?

I don’t recommend it—milk won’t create the same luxurious texture.

Does it taste overly sweet?

Nope. The maple balances beautifully with the cream and the cinnamon topping adds warmth, not extra sugar.

Final Thoughts

This Maple Cream Pie is the kind of dessert that makes people pause after their first bite, smile, and say, “Wait…what is this?” It’s cozy, unique, and elegant in its simplicity.

Perfect for fall, holidays, or anytime you want something a little different—but not difficult. One taste and you’ll see why this recipe has nearly 300 glowing reviews (and counting)!

More Cozy Pies to Love

Let’s Share a Slice! 📸

Tried this Maple Cream Pie? I’d love to see it!
Leave a review, pin it to Pinterest, or tag your beautiful bakes with #MmmRecipes on Instagram!

Nutritional Info (Per Slice – Approx. Based on 10 Servings)

Calories: ~390
Fat: 29g
Carbohydrates: 30g
Sugars: 22g
Protein: 3g

Vegetarian | Contains Dairy, Gluten, Eggs

Thank you so much for baking with me today. Here’s to slow desserts, sweet moments, and always saving room for pie. 🥧💛