Pies & Cobblers
Southern
Yield: 8
Author: Tammy Nichols
Maple Cream Pie or Meringue - Master Cookbook Recipe # 460

Maple Cream Pie or Meringue - Master Cookbook Recipe # 460

This rich and flavorful pie is a maple lover's dream. With a silky, custard-like texture made easily in the microwave, it can be finished with either a toasted meringue or a dollop of whipped cream.

This is recipe #460 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min
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Ingredients

  • 1 9-inch refrigerated pie crust (or graham cracker crust)
  • 1 cup maple syrup (see Recipe Options below)
  • 3 Tbsp corn starch
  • 1 cup evaporated milk
  • 1/4 tsp salt
  • 1 cup water (see Recipe Options below)
  • 5 large egg yolks (reserve whites for meringue)
  • 1/4 cup salted butter
  • 1 tsp vanilla extract
  • 1 tsp maple extract (see Recipe Options below)
  • Meringue (Master Cookbook Recipe # 446) or Whipped Cream
  • Recipe Options to Consider:
  • For a Balanced Flavor: Maple syrup can be very strong. I suggest using 1/2 cup maple syrup, 1/2 cup water, and 1/2 tsp maple extract. The 3 Tbsp of cornstarch will still be perfect for this adjustment.
  • For a Lighter Version: You can omit the cup of maple syrup entirely without adjusting the other ingredients for a more subtle cream pie.

Instructions

  1. Prepare the Crust: Preheat oven to 375°F. Place the crust in a 9-inch pie plate, crimp edges, and prick with a fork. Bake for 20 minutes or until golden. Remove and lower oven temperature to 325°F.
  2. Mix the Filling: In a large microwave-safe glass bowl, whisk together the syrup, cornstarch, milk, salt, water, and egg yolks until smooth.
  3. Microwave: Cook on high for 4 minutes. Remove and whisk vigorously, ensuring you incorporate the ingredients from the bottom of the bowl.
  4. Thicken: Return to the microwave and cook at 2-minute intervals, whisking until smooth between each, until the pudding is very thick.
  5. Finish Filling: Once thick, whisk in the butter, vanilla, and maple extract until smooth and the butter is melted.
  6. Assemble: Pour the hot mixture into your pre-baked pie shell.
  7. Top: Finish with meringue (Master Cookbook Recipe # 446) and bake at 325°F for 25 minutes, or top with whipped cream once the pie has cooled completely.

Notes

Tammy’s Tips

The most important rule for microwave puddings: Cook it until it is thick! It will not get thicker once it's in the refrigerator, so make sure it has a heavy, pudding-like consistency before you pour it into the shell. If you choose the meringue option, always spread it over the filling while it's still hot to help the layers bond and prevent weeping. 

Recommended Products:

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Nutrition Facts

Calories

365

Fat

18 g

Sat. Fat

8 g

Carbs

46 g

Fiber

1 g

Net carbs

45 g

Sugar

27 g

Protein

5 g

Sodium

265 mg

Cholesterol

140 mg