Maple Cream Pie Recipe (2024)

A creamy maple filling is topped with whipped cream and sugared almonds in this Maple Cream Pie Recipe that can easily be made without any refined sugar. It is sweet and silky and simply delicious.

If you are a pie lover like I am, you’ll want to check out all of my pie recipes, especially this Lemon Meringue Pie or Key Lime Pie.

I haven’t always been a maple fan. In fact, I didn’t grow up eating real maple syrup – we always had pancake syrup (that my mom usually made). So that’s all I knew. But sometime in the last few years, maple has become one of my favorite flavors. So I knew this Maple Cream Pie Recipe would be a hit.

This pie is silky and creamy and has just the right amount of maple flavor. It is the perfect pie for a holiday, but I wouldn’t complain about eating it all year round!

Ingredients

Cornstarch: The cornstarch is necessary to thicken the filling.

Salt: This helps to balance the flavors.

Milk: I used 2% milk. Whole milk would be ideal. 1% or skim milk will not have enough fat for the filling to thicken properly.

Maple Syrup: Use real maple syrup!

Egg Yolks: You’ll only need the yolks for this recipe, so save the whites for meringue cookies.

Butter: The butter not only adds flavor, but helps to keep the filling smooth and glossy.

Maple Extract: This is pretty easy to find at most grocery stores, or you can buy it online.

Heavy Whipping Cream: You’ll want heavy whipping cream so that it will be thick enough. Regular milk will not work.

Powdered Sugar: I decided to sweeten the cream with a little bit of powdered sugar, but if you want to make this refined sugar free, you can definitely leave it out.

Pie Crust: I like to use my homemade pie crust recipe.

Almonds: These are optional. I used slivered almonds, but sliced almonds would be great, too.

Maple Cream Pie Tips and Tricks

I ended up adding a bit of maple extract to up the maple flavor, but if you want something more subtle, you can leave it out.

And since I’m a texture person, I knew I needed something with a crunch to add to the top of the pie. And sugared almonds sounded like the perfect answer. Again, if you want to make this sugar free, you can either leave the almonds off the pie, or just add regular toasted almonds.

Make sure you leave time for this pie to refrigerate and set up well. I like to plan on at least 4 hours, but overnight is best.

More Favorite Pie Recipes

Coconut Cream Pie Recipe
Chocolate Cream Pie
Lemon Cream Pie
Snickerdoodle Pie
Pumpkin Pie