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Easy Maple Cream Pie
Indulge in the rich, naturally sweet flavors of this maple cream pie crafted with pure maple syrup for a classic New Egland dessert.
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This maple cream pie is a cozy, decadent dessert that celebrates the rich, naturally sweet flavor of pure maple syrup—just like the classic New England and Quebec traditions it comes from. While typically paired with a flaky pie crust, this recipe takes inspiration from the best pie I’ve ever had, from Poorhouse Pies in Underhill, Vermont. The charming, self-serve bakery runs on the honor system, embodying the simplicity and warmth of small-town life.
This recipe is simple, nostalgic, and perfect for fall, the holidays, or anytime you’re craving something sweet and comforting. If you love classic, seasonal desserts, don’t miss my sweet potato pie with meringue or cranberry ginger pie—they round out any dessert table beautifully.
Why You’ll Love This Recipe
- Deep maple flavor — Pure maple syrup gives this pie its signature warmth and sweetness without feeling heavy or overly sugary.
- Silky custard texture — A blend of cream, eggs, and sweetened condensed milk creates a luscious, velvety filling that sets perfectly.
- Surprisingly simple — Even though it tastes bakery-worthy, the recipe is straightforward and great for make-ahead entertaining.
Key Ingredients in This Recipe
- Maple syrup – I love the natural sweetness and slight nutty flavor the maple syrup adds to the pie – it tastes like a pancake pie! Be sure to use real maple syrup and not pancake syrup (which is mainly corn syrup). Maple syrup is a labor intensive product which is why it’s so expensive.
- Heavy cream – The base of this custard pie filling is made from heavy cream. The remaining heavy cream is whipped and piped onto the pie for decor. Since the pie is sweet, I don’t add any additional sugar to the homemade whipped cream to balance the sweetness.
- Sweetened condensed milk – Sweetened, condensed milk is made when all the water has been removed from cow’s milk and then mixed with sugar. This sweet, creamy ingredient adds a caramel-like flavor that enhances the maple flavor of the pie and adds extra creaminess to the filling.
- Cornstarch – Cornstarch acts as a thickening agent, making the filling perfectly creamy and custardy.
- Eggs – While some recipes use only egg yolks for custard pies, I add 1 whole egg to help emulsify the custard mixture and create a better structure to the filling as the pie bakes.
- Graham crackers – Ground graham cracker crumbs are combined with melted butter, sugar and cinnamon to create the crumbly, flavorful crust to this pie.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
When reducing the maple syrup, keep an eye on the pot—maple syrup can boil over quickly. A light simmer preserves flavor and prevents scorching.
Swaps and Substitutions
- Graham cracker crust: You can use a store-bought graham crust or swap for a traditional pie dough crust if you prefer something classic.
- Graham cracker crumbs: You can make your own by pulsing whole graham crackers in a food processor.
- Maple syrup: You can use Grade A Dark/Robust maple syrup for deeper flavor, but avoid pancake syrup—it won’t work here.
- Sweetened condensed milk: You can substitute evaporated milk plus ½ cup sugar, but the texture will be slightly less creamy.
- Heavy cream (topping): You can use stabilized whipped cream or whipped coconut cream for a dairy-free topping.
How to Make Maple Cream Pie (Step-by-Step)
Preheat the oven to 375°F (190ºC). Butter a 10” (25cm) pie dish. In a food processor combine the graham crackers, sugar, cinnamon and melted butter, pulsing until the graham cracker crumbs are moist. (This part can also be done in a mixing bowl).
Pour into the pie pan and press the crumbs evenly along the bottom of the pan and up the sides. Bake the pie crust for 15 minutes or until the crust is lightly browned. Remove from the oven and let cool.
Preheat the oven to 300ºF (150ºC). In a medium saucepan over medium-high heat, add the maple syrup and reduce by a quarter, to about ⅓ cup (107g), about 5 minutes.
Whisk in the cornstarch followed by the cream, sweetened condensed milk and salt. Bring to a simmer for 5 minutes, whisking frequently, then remove from heat.
In a medium mixing bowl, whisk together egg yolks, egg and vanilla. Whisking constantly, slowly add the cream mixture to the eggs.
Strain the maple filling through a fine-mesh sieve into the graham crust. Bake the pie until the filling is firm to the touch, but jiggles slightly when moved, about 1 hour.
Let cool to room temperature and refrigerate until chilled, at least 2 hours and up to 3 days.
Add the cream to a medium mixing bowl of a stand mixer fitted with a whisk attachment. Beat until the cream forms stiff peaks, about 4 minutes.
Spread the whipped cream over the pie or add it to a pastry bag and pipe over the pie. Garnish with a sprinkle of cinnamon and serve.
How to Serve Maple Cream Pie
- Serve chilled with a generous swirl or dollop of whipped cream.
- Sprinkle cinnamon or nutmeg on top for extra warmth.
- Add toasted pecans for crunch.
- Pair slices with hot coffee, chai, or a dessert wine.
- Serve alongside other holiday pies to diversify a dessert spread.
How to Store Maple Cream Pie
- Store the pie covered in the refrigerator for up to 3 days.
- Keep the whipped cream separate until serving for the cleanest slices.
- Store slices in airtight containers to keep the crust from absorbing fridge odors.
- The pie is best eaten chilled—no need to reheat.
FAQ – Frequently Asked Questions
Can I make maple cream pie ahead of time?
Yes! This pie is ideal for making in advance. Bake and chill the pie 1–2 days before serving, but whip the topping the day of.
Why did my custard crack or split?
This usually means it baked too long or the oven ran hot. The filling should jiggle slightly in the center when removed from the oven. It will set as it cools.
Do I have to strain the custard before baking?
Straining removes any cooked egg bits and guarantees a silky-smooth filling—it’s worth the extra minute.
Can I freeze maple cream pie?
Freezing isn’t recommended because the custard can separate when thawed. It’s best enjoyed fresh and chilled.
What grade of maple syrup should I use?
Grade A Dark (formerly “Grade B”) gives the richest maple flavor, but any real maple syrup will work well.
Other Recipes to Try
If you enjoy this maple cream pie recipe, give these sweets a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Maple Cream Pie
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Ingredients:
For the crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted, plus more for greasing the pan
For the maple filling:
- 1 cup maple syrup
- 2 tablespoons cornstarch
- 2 cups heavy cream
- ½ cup sweetened condensed milk
- ¼ teaspoon kosher salt
- 3 large egg yolks
- 1 large whole egg
- 1 teaspoon vanilla extract
For serving:
- 1 cups heavy whipping cream
- Ground cinnamon, for garnish
Instructions:
For the crust:
- Preheat the oven to 375°F (190ºC). Butter a 10” (25cm) pie dish. In a food processor combine the graham crackers, sugar, cinnamon and melted butter, pulsing until the graham cracker crumbs are moist.
- Pour into the pie pan and press the crumbs evenly along the bottom of the pan and up the sides. Bake the pie crust for 15 minutes or until the crust is lightly browned. Remove from the oven and let cool.
For the maple filling:
- Preheat the oven to 300ºF (150ºC). In a medium saucepan over medium-high heat, add the maple syrup and reduce by a quarter, to about ⅓ cup (107g), about 5 minutes.
- Whisk in the cornstarch followed by the cream, sweetened condensed milk and salt. Bring to a simmer for 5 minutes, whisking frequently, then remove from heat.
- In a medium mixing bowl, whisk together egg yolks, egg and vanilla. Whisking constantly, slowly add the cream mixture to the eggs.
- Strain the maple filling through a fine-mesh sieve into the graham crust. Bake the pie until the filling is firm to the touch, but jiggles slightly when moved, about 1 hour.
- Let cool to room temperature and refrigerate until chilled, at least 2 hours and up to 3 days.
For serving:
- Add the cream to a medium mixing bowl of a stand mixer fitted with a whisk attachment. Beat until the cream forms stiff peaks, about 4 minutes.
- Spread the whipped cream over the pie or add it to a pastry bag and pipe over the pie. Garnish with a sprinkle of cinnamon and serve.
Notes:
When reducing the maple syrup, keep an eye on the pot—maple syrup can boil over quickly. A light simmer preserves flavor and prevents scorching.
Nutrition:
Calories: 712kcal | Carbohydrates: 63g | Protein: 7g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 231mg | Sodium: 241mg | Potassium: 294mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1840IU | Vitamin C: 1mg | Calcium: 186mg | Iron: 1mg
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What do you do with the 2 T butter for the filling?
So sorry that is a typo – a remainder from an earlier recipe test! I have corrected the recipe ingredient list.
I don’t think you understand how much I needed this pie in my life! It is smooth with a great natural maple taste that makes you want to eat more than one slice at a time! This is now my go to pie to bring places. People rave about it.
I’m so happy you enjoyed!!
What kind of maple syrup do you recommend? Amber (Rich flavor), Dark (Robust flavor), or Very Dark (Strong flavor)?
I typically do Amber! Great call out, I’ll add a note on that. I hope you enjoy this one as much as I do!!
We had this pie as one of our Thanksgiving desserts. It was soooo good, and it will definitely be on next year’s Thanksgiving menu!
So glad you enjoyed!!
I made this pie for Thanksgiving and it was a huge hit! Everyone loved how rich and creamy it was. I loved how easy it was to make the day before and just make the whip cream just before serving. Can not wait to make this for Christmas.
It’s one of my favorites, so glad you enjoyed!!
I am not a big fan of pies, even at Thanksgiving, but my Thanksgiving host convinced me to try this maple pie. It was delicious. If you are looking for something a little different, try this pie recipe. You can’t go wrong!
I saw this recipe too late to make it for Thanksgiving this year so I made it two days later! I think it is one of the best pies I have ever tasted. The recipe worked perfectly thanks to the excellent instructions. I can’t wait to share it with the dessert gurus in my family.
There’s no wrong time for pie! So happy you enjoyed!! That makes me so happy.