How To Make Maple Cream Pie

Oh, Canada. The culinary delights that come out of this North American country are more plentiful than hockey fans. From poutine to butter tarts and beaver tails, there are few things we don’t love about its cuisine (except for maybe ketchup chips). This especially goes for Canada’s most known claim to culinary fame: maple syrup. This amber-colored sap hails from one of the country’s largest commodities, the famous maple tree. And because it literally grows in just about every backyard in Canada, it’s a common ingredient in many, if not most, dishes. Like this maple cream pie. One of the simplest tarts we’ve ever had the pleasure of enjoying, this simple combination of cream, maple syrup, corn starch and vanilla can be thrown together in minutes. Make our homemade crust or opt for store bought, this maple cream pie is the perfect pie recipe to always have on hand. Learn how to make it with our host in this easy online baking course.

Maple Cream Pie

Filling Ingredients
2 1/2 cups maple syrup
3 cups heavy cream
¼ cup cornstarch
1 tsp vanilla

Crust Ingredients
2 cups all-purpose flour
1 tsp salt
2/3 cup butter, very cold
4-6 tbsp ice cold water

Maple Cream Pie ingredients

Directions
1. Preheat the oven to 350F.

2. To start, prepare the dough. Put the flour into a bowl and add the butter. Using a pastry cutter, mix the butter into the dough until there are no more large pieces of butter and the mixture resembles small peas. Then add the salt and the water and mix until the dough is formed. Wrap in plastic wrap and store in a refrigerator to let rest for about 15 minutes.

3. After 15 minutes, take out and roll out on a floured surface. Set and fit in a pie pan, trimming off any excess. Fill with beans or pie weights and bake at 350 for 5-10 minutes or until golden brown. Remove and let cool.

4. Next, make the filling. In a medium sauce pan, add the syrup and 2 cups of heavy cream, whisking together. In a small bowl, combine the cornstarch and 1 cup of cream. Cook over medium heat, whisking frequently. Once simmering, start to slowly whisk in the cornstarch mixture to the maple syrup mixture. Bring to a boil and cook for 2 minutes, whisking frequently to not burn. Cook until the mixture has thickened and coats the back of a spoon.

5. Pour filling into the pie shell and refrigerate until set, about 3 hours. Garnish with crème fraiche, whipped cream, nutmeg, maple leaf shaped sugar cookies or keep it plain.

Garnish the pie with whipped cream and fresh shaved nutmeg.

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