If you’re on the hunt for a dessert that’s not only indulgent but also offers a unique twist on traditional flavors, look no further than this Maple Sugar Cream Pie. Rich and silky smooth, this dessert combines the warmth of maple syrup with a creamy, egg-free filling that’s sure to impress. While classics like banana and coconut cream pies have their charm, this maple-infused treat is poised to steal the spotlight with its autumnal flavor and luxurious texture.

Making a cream pie from scratch might sound intimidating, but rest assured, this recipe is straightforward and foolproof. Unlike some cream pies that require a double-boiler to prepare a thick, egg-based custard, this version skips the eggs altogether, simplifying the process and ensuring you won’t accidentally scramble your filling. The key to achieving that robust maple flavor lies in using both pure maple syrup and maple extract. If maple extract is hard to find, vanilla extract can be used as a substitute, but for the best results, the combination of maple syrup and extract is unbeatable.

We opted for a store-bought crust to streamline the process, but feel free to make your own if you prefer. The filling comes together quickly—less than 10 minutes of hands-on time—so even if you’re using a pre-made crust, you’ll have a stunning dessert ready in no time. For the finishing touch, a sprinkle of cinnamon-sugar adds a delightful crunch and a hint of spice. This Maple Sugar Cream Pie is not just a dessert; it’s an experience.

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:

1. Preheat your oven to 325º F (163º C). Place the pie crust in a standard pie dish and bake for 10-12 minutes, or until lightly browned. Remove from the oven and set aside.
2. In a medium saucepan over medium heat, melt 4 tablespoons of butter with the heavy cream. Once the butter is melted, whisk in the cornstarch and sugar, stirring continuously until the mixture thickens (about 6-7 minutes).
3. Stir in the maple syrup, maple extract, vanilla extract, and salt. Continue to whisk until all ingredients are well combined.
4. Pour the filling into the pre-baked pie crust. Drizzle the remaining melted butter over the top.
5. Combine the remaining sugar and cinnamon, and sprinkle evenly over the filling.
6. Bake in the oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbly. The center should be set but slightly wobbly.
7. Allow the pie to cool before refrigerating for 2-3 hours to set.
8. Slice, serve, and enjoy!

Bonus Tip: For an extra touch of autumnal flavor, consider adding a pinch of nutmeg or allspice to the filling. This subtle enhancement will complement the maple beautifully.

Conclusion: This Maple Sugar Cream Pie is not just a dessert; it’s a celebration of autumn flavors and creamy indulgence. Perfect for special occasions or a sweet treat after dinner, this pie will become a new favorite. Enjoy each slice and savor the delightful blend of rich maple and creamy goodness!