Gluten-Free Maple Cream Pie

Maple Cream Pie

Maple Cream Pie is similar to coconut cream pie or chocolate cream pie but is made with a simple, homemade maple pudding. It’s a delicious New England twist on cream pies and perfect for holiday meals. I used Carol’s Perfect Pie Crust recipe for this but you could also use a gluten-free store-bought pie crust or your favorite all-purpose GF pie crust recipe.

4.5 from 2 votes
Gluten-Free Maple Cream Pie
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Maple Cream Pie

Prep Time30 mins
Chill time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 501kcal

Ingredients

For the pie:

  • 1 (9-inch) Gluten-Free Perfect Pie Crust
  • 1 cup pure maple syrup (see notes)
  • 2 cups half-and-half
  • 2 large eggs
  • ¼ cup light brown sugar
  • ¼ cup gluten-free cornstarch
  • ¼ teaspoon kosher or fine sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter, cubed

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1-2 tablespoons bourbon (see notes)
  • ½ teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar

Instructions

  • Make and blind bake your pie crust, then cool completely.
  • Add the maple syrup, half-and-half, eggs, brown sugar, cornstarch, and salt to a medium saucepan and whisk together until completely combined. Heat over medium-low heat and whisk, almost continuously, until the custard is thick like pudding. This step may take 20 minutes (or even longer depending on your stovetop).
  • When the custard is thick, remove from the heat and whisk in the vanilla and butter. Continue whisking until the butter is melted.
  • Transfer the pudding to the cooled pie shell and place a piece of plastic wrap or wax paper directly on top of the custard to prevent a skin from forming, but do not cover the crust. Refrigerate 6 hours or overnight.
  • To make the whipped cream, use a handheld mixer to whip the heavy cream, bourbon, vanilla extract, and powdered sugar together. Evenly spread the whipped cream over the maple pudding. After topping with the whipped cream, refrigerate at least 30 minutes before serving or up to 2 hours.
  • Leftover pie must be refrigerated and is best within 3 days.

Notes

  • You must use pure maple syrup in this recipe, not pancake syrup.
  • 1 tablespoon bourbon yields whipped cream with a small hint of bourbon. Use 2 tablespoons for a more pronounced bourbon flavor. You can also omit the bourbon completely and use 1 tablespoon pure vanilla extract instead of ½ teaspoon.

Nutrition

Nutrition Facts
Maple Cream Pie
Amount Per Serving
Calories 501 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 15g75%
Cholesterol 112mg37%
Sodium 233mg10%
Potassium 240mg7%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 33g37%
Protein 5g10%
Vitamin A 798IU16%
Vitamin C 1mg1%
Calcium 143mg14%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cream Maple Syrup Pie Shay Lachendro
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