Description
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.
Notes
- Use pure maple syrup for best flavor.
- Custard will continue to set as it cools.
- Best made a day ahead for optimal texture.
- Store refrigerated up to 4 days.
- Freeze tightly wrapped up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 145 mg
