Description
This Creamy Brown Sugar Cinnamon Maple Cream Pie combines the rich flavors of brown sugar, maple syrup, and warm cinnamon to create a luscious, custard-style dessert nestled in a flaky pie crust. Perfectly baked to a silky, slightly wobbly center and topped with optional whipped cream and nuts, this pie offers a delightful balance of sweetness and spice for any special occasion or cozy gathering.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust (store-bought or homemade, chilled)
Filling
- 1 cup packed light brown sugar
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs, room temperature
- 1 1/2 cups heavy cream
- 1 teaspoon pure vanilla extract
Toppings (Optional)
- Whipped cream
- Pecans or walnuts, roughly chopped
- Extra sprinkle of cinnamon or nutmeg
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking your pie.
- Prepare the pie crust: Roll out the chilled 9-inch pie crust and fit it into your pie dish. Crimp the edges for a decorative border and prick the bottom lightly with a fork to prevent bubbling during baking.
- Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12 minutes, then remove the weights and parchment. Continue baking for another 5 minutes until the crust is lightly golden. Let it cool slightly to set before adding the filling.
- Make the filling base: In a medium bowl, whisk together the brown sugar, melted butter, cinnamon, and salt until the mixture is smooth and well combined.
- Add the eggs: Incorporate the eggs one at a time into the brown sugar mixture, whisking thoroughly after each addition to create a smooth custard base.
- Combine remaining liquids: Pour in the maple syrup and vanilla extract. Then, slowly stream in the heavy cream while whisking constantly to ensure the mixture becomes glossy, thick, and pourable.
- Fill the pie crust: Pour the custard filling into the prepared pie crust. Gently tap the pie dish to release any air bubbles and skim off any foam from the surface for a smooth finish.
- Bake the pie: Place the pie on the middle rack of your oven and bake for 40 to 45 minutes. The edges should be set while the center remains slightly wobbly. If the crust browns too quickly, tent the pie loosely with foil to prevent burning.
- Cool the pie: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours to allow the filling to fully set.
- Serve with toppings: Before slicing, optionally top the pie with whipped cream, chopped pecans or walnuts, and a light sprinkle of cinnamon or nutmeg. Use a sharp knife to slice, wiping the blade between cuts for clean slices.
Notes
- Blind baking the crust prevents sogginess and ensures a crispy base for the custard filling.
- Using room temperature eggs helps create a smoother custard mixture.
- Adjust sweetness by choosing between light or dark maple syrup based on your preference for a milder or richer flavor.
- Allowing the pie to cool fully is essential for the filling to set properly and slice neatly.
- Leftover pie can be stored covered in the fridge for up to 3 days.
- For a nut-free version, simply omit the nuts from the topping.
