Sugar Cream Maple Pie is a delightful twist on a classic dessert, combining the creamy richness of sugar cream with the deep, comforting flavor of maple syrup. Perfect for autumn gatherings or a cozy night in, this pie is sure to become a favorite with its smooth, luscious texture and warm, inviting aroma.
The base of this recipe is a pre-made or homemade pie crust, providing a crisp, buttery foundation. Granulated sugar and brown sugar work together to sweeten the filling, with the brown sugar adding a hint of molasses flavor. Cornstarch is our thickening agent, ensuring the pie sets beautifully. A pinch of salt enhances all the flavors, while heavy cream forms the rich, creamy backbone of the filling. Maple syrup is the star, infusing every bite with its signature sweetness. Unsalted butter adds silkiness and depth, and a touch of vanilla extract rounds out the flavors. Finally, a sprinkle of ground nutmeg on top adds warmth and spice.
This pie pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For an added touch, drizzle a little extra maple syrup over the top before serving. If you’re serving it at a holiday gathering, a side of roasted pecans or walnuts can add a delightful crunch and complement the maple flavor perfectly.
Preheat your oven to 350°F (175°C) — you want it ready to go when your pie is assembled. Place your pie crust into a 9-inch pie pan. I find using a glass or ceramic pie pan works best for even baking.
In a medium saucepan, combine the granulated sugar, brown sugar, cornstarch, and that little pinch of salt. Whisk these dry ingredients together; this will prevent any lumps when you add the wet ingredients.
Gradually pour in the heavy cream and maple syrup while whisking continuously. This creates a smooth, pourable mixture. It might take a minute or two, but trust me, it’s worth it for that silky texture.
Set your saucepan over medium heat. Stir constantly as the mixture heats, and don’t step away. You’re looking for it to thicken and start bubbling, which usually takes about 5-7 minutes.
Once thickened, remove the saucepan from the heat and stir in the butter and vanilla extract. The butter should melt completely, making the filling even creamier.
Pour this delicious filling into your prepared pie crust, smoothing out the top with a spatula. Sprinkle the ground nutmeg evenly across the surface for a hint of spice.
Bake the pie for 30-35 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle. This ensures it’ll firm up nicely as it cools.
Let the pie cool at room temperature before transferring it to the fridge. Refrigerate for at least 4 hours, though overnight is even better to achieve the perfect set.
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