This Maple Custard Pie is a rich, old-fashioned dessert made with real maple syrup, farm-fresh cream, and egg yolks baked into a silky, sweet custard. It’s the kind of pie that feels special enough for holidays yet simple enough to make whenever you crave a comforting homemade treat. With its smooth texture and deep maple flavor, every slice delivers pure Southern-style indulgence.
Why You’ll Love This Recipe
• Made with real maple syrup instead of refined white sugar
• Rich, creamy custard texture that melts in your mouth
• Simple, wholesome ingredients
• Perfect balance of sweetness with a hint of cinnamon
• Great make-ahead dessert for gatherings
• Works beautifully in cast iron, ceramic, or glass pie pans
• Can be served chilled or at room temperature
If you love classic custard desserts with a deep caramel-like sweetness, this pie will quickly become a favorite in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
This recipe makes enough for 2 pies.
2 (9-inch) pie crusts, unbaked
5 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup pure maple syrup
2 1/2 cups heavy whipping cream, divided
1/2 cup whole milk
4 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pats
1/4 teaspoon ground cinnamon
Directions
Step 1: Preheat the Oven
Preheat your oven to 375°F for blind-baking the crust.
Step 2: Prepare the Crust
Press the chilled pie dough into two 9-inch pie pans. Crimp the edges as desired. Line each crust with parchment paper and fill with pie weights. Bake for 15–20 minutes. Remove weights and parchment.
Lightly brush the edges with an egg wash made from 1 beaten egg mixed with 1 tablespoon cold water, or brush with melted butter. Set aside. Reduce oven temperature to 350°F.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and salt until fully combined.
Step 4: Add Maple Syrup and Cream
Whisk in 2 cups of the heavy whipping cream along with the maple syrup. Stir gently until smooth. Do not overbeat.
Step 5: Combine Remaining Wet Ingredients
In a separate bowl, whisk together the remaining 1/2 cup heavy cream, whole milk, egg yolks, and vanilla extract until smooth.
Step 6: Combine the Mixtures
Slowly pour the egg mixture into the maple mixture. Stir gently until fully incorporated, being careful not to whip in excess air.
Step 7: Fill the Crust
Carefully pour the thin custard filling evenly into the prepared pie crusts.
Step 8: Add Butter and Cinnamon
Distribute small pats of butter evenly across the top of each pie. Sprinkle lightly with ground cinnamon.
Step 9: Bake
Bake at 350°F for approximately 1 hour and 10 minutes. Around the 60-minute mark, check for bubbling across the entire surface, including the center. Allow it to bubble gently for 10–15 minutes.
The center should still jiggle slightly when removed but should not appear liquid.
Step 10: Cool and Set
Place pies on a wire rack to cool completely. For faster setting, refrigerate for 2–4 hours before slicing. The custard will firm up as it cools.
• Add 1/4 teaspoon nutmeg for a deeper spice flavor
• Use dark maple syrup for a stronger maple taste
• Substitute half-and-half for a slightly lighter texture
• Add a teaspoon of maple extract for enhanced maple flavor
• Serve with homemade whipped cream or vanilla ice cream
Storage/Reheating
Refrigerator: Store covered in the refrigerator for up to 4 days.
Freezer: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating: This pie is best served chilled or at room temperature. If you prefer it slightly warm, heat individual slices in the oven at 300°F for about 10 minutes.
FAQs
How do I know when the custard pie is done?
The pie is done when the edges are set and the center has a slight jiggle but is no longer liquid.
Can I use store-bought pie crust?
Yes, store-bought crust works perfectly for this recipe and saves time.
Why do I need to blind-bake the crust?
Blind-baking prevents the crust from becoming soggy since the filling is very liquid.
Can I make this pie ahead of time?
Yes, it’s actually best made a day ahead so it has time to fully set.
What type of maple syrup should I use?
Use pure maple syrup, not pancake syrup, for the best flavor.
Can I use whole eggs instead of yolks?
Egg yolks provide richness and smooth texture. Using whole eggs will slightly change the consistency.
Why is my pie still jiggly after baking?
It will continue to set as it cools. Refrigeration helps firm it up completely.
Can I make this in a 10-inch pie pan?
Yes, but the filling will be slightly thinner. Watch baking time closely.
Do I have to use cinnamon?
No, but it enhances the maple flavor beautifully.
Can I serve this warm?
You can, but the texture will be softer and more pudding-like. It slices best once chilled.
Conclusion
This Maple Custard Pie is a rich, comforting dessert that celebrates simple ingredients and timeless baking traditions. With its silky texture, deep maple flavor, and buttery finish, it’s the perfect treat for family gatherings, holidays, or any day that calls for something special. Once you taste this homemade custard pie, it may just become a permanent part of your recipe collection.
A rich and silky maple custard pie made with pure maple syrup, cream, and egg yolks baked into a smooth, old-fashioned filling. This classic dessert delivers deep caramel-like sweetness and a tender custard texture perfect for holidays or special gatherings.
Ingredients
2 (9-inch) unbaked pie crusts
5 tablespoons all-purpose flour
1/8 teaspoon salt
1 cup pure maple syrup
2 1/2 cups heavy whipping cream, divided
1/2 cup whole milk
4 large egg yolks
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, cut into small pats
1/4 teaspoon ground cinnamon
Instructions
Preheat oven to 375°F (190°C) for blind baking.
Press pie dough into two 9-inch pans. Line with parchment and pie weights. Bake 15–20 minutes. Remove weights and reduce oven temperature to 350°F (175°C).
In a bowl, whisk flour and salt.
Whisk in maple syrup and 2 cups heavy cream until smooth.
In a separate bowl, whisk remaining 1/2 cup heavy cream, milk, egg yolks, and vanilla.
Slowly pour egg mixture into maple mixture and stir gently until combined.
Pour custard evenly into prepared crusts.
Dot tops with butter pats and sprinkle lightly with cinnamon.
Bake at 350°F for about 1 hour 10 minutes, until edges are set and center jiggles slightly.
Cool completely on a wire rack, then refrigerate 2–4 hours before slicing.
