Maple cream pie

Maple cream pie


5 people made this

About this recipe: A creamy egg custard laced with lashings of maple syrup is baked on a buttery pastry base. This pie tastes best if you allow the flavours to age for 1-2 days. Serve with a dollop of creme fraiche, if desired.


Serves: 8 

  • 175ml real maple syrup (dark amber)
  • 525ml double cream
  • 4 egg yolks
  • 1 egg
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon malt vinegar
  • 1 (23cm) pastry case, baked

Prep:15min  ›  Cook:1hr5min  ›  Extra time:1hr cooling  ›  Ready in:2hr20min 

  1. Preheat oven to 150 C / Gas 2. Place the pastry case in its dish in a large, shallow baking tin lined with foil in case of a boil-over.
  2. Bring maple syrup to the boil in a heavy saucepan over medium heat and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
  3. Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 4 tablespoons at a time, whisking constantly. Stir in salt, vanilla extract and vinegar. Pour the batter into the prepared pastry case.
  4. Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

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