Maple Buttermilk Cream Pie Recipe

Introduction

Maple Buttermilk Cream Pie is a luscious dessert that beautifully balances rich creaminess with the warm sweetness of maple syrup. This pie features a smooth filling baked to perfection and topped with a tangy sour cream glaze for an irresistible finish.

Ingredients

• 1/3 cup light brown sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 4 eggs
• ½ cup heavy cream
• 3/4 cup maple syrup
• 1/2 teaspoon maple extract
• 1 teaspoon vanilla extract
• 1 ½ cups buttermilk
• 1 ½ cups sour cream
• 4 tablespoons sugar
• 2 teaspoons vanilla extract
• 1 tablespoon maple extract
• Ready-made pie crust

Instructions

1. Step 1: Preheat the oven to 375°F (190°C).
2. Step 2: In a small bowl, whisk together the cornstarch and salt until well combined.
3. Step 3: Add the 4 eggs, heavy cream, maple syrup, maple extract, and vanilla extract to the cornstarch mixture, whisking thoroughly.
4. Step 4: Stir in the buttermilk and whisk until the filling is smooth and well combined.
5. Step 5: Pour the filling slowly into the prepared pie crust.
6. Step 6: Place the pie on the middle rack of your oven and bake for 40 minutes.
7. Step 7: Remove the pie from the oven and let it cool on a wire rack.
8. Step 8: While the pie cools, mix together the sour cream, maple extract, sugar, and vanilla extract.
9. Step 9: Pour the sour cream mixture evenly over the cooled pie.
10. Step 10: Return the pie to the oven and bake for an additional 4 minutes at 375°F (190°C).
11. Step 11: Cover the pie loosely and chill it overnight in the refrigerator before serving.

Tips & Variations

• For a nuttier flavor, sprinkle chopped toasted pecans on top of the sour cream glaze before the final baking step.
• If you can’t find maple extract, use pure vanilla extract and increase the maple syrup slightly for sweetness and flavor.
• Use a deep-dish pie crust to prevent overflow, as the filling is quite generous.
• Serve with a dollop of whipped cream to add extra richness.

Storage

Store the pie covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave for 10-20 seconds if preferred warm, though it is delicious served chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie gluten-free?

Yes, simply use a gluten-free pie crust in place of the ready-made crust to make this dessert suitable for gluten-free diets.

Can I substitute buttermilk if I don’t have any on hand?

You can make a buttermilk substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.

Maple Buttermilk Cream Pie Recipe

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4.8 from 113 reviews

Maple Buttermilk Cream Pie is a luscious dessert combining the rich flavors of maple syrup, buttermilk, and sour cream in a flaky pie crust. This creamy pie is baked to perfection, then topped with a tangy maple-sour cream layer offering a delightful balance of sweetness and tartness. Ideal for special occasions or cozy evenings, this dessert is sure to impress with its smooth texture and warm maple aroma.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 44 minutes
• Total Time: 12 hours 59 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Filling

• 1/3 cup light brown sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 4 eggs
• ½ cup heavy cream
• 3/4 cup maple syrup
• 1/2 teaspoon maple extract
• 1 teaspoon vanilla extract
• 1 1/2 cups buttermilk

Top Layer

• 1 1/2 cups sour cream
• 4 tablespoons sugar
• 2 teaspoons vanilla extract
• 1 tablespoon maple extract

Crust

• 1 ready-made pie crust

Instructions

1. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the pie.
2. Mix Dry Ingredients: In a small bowl, whisk together the cornstarch and salt to remove any lumps and ensure even distribution in the filling.
3. Combine Wet Ingredients – Part 1: In a large mixing bowl, add 4 eggs, ½ cup heavy cream, ¾ cup maple syrup, ½ teaspoon maple extract, and 1 teaspoon vanilla extract.
4. Whisk Wet Ingredients: Thoroughly whisk the mixture until all the ingredients are well combined and smooth.
5. Add Buttermilk: Slowly pour in 1 ½ cups buttermilk, whisking continuously to create a smooth, homogeneous filling batter.
6. Fill the Pie Crust: Carefully pour the prepared filling mixture into the ready-made pie crust, ensuring it is evenly distributed.
7. Bake the Pie: Place the filled pie on the oven’s middle rack and bake for 40 minutes, allowing the filling to set and lightly brown.
8. Cool the Pie: Remove the pie from the oven and transfer it to a cooling rack to cool down slightly before applying the topping.
9. Prepare the Sour Cream Topping: In a separate bowl, mix together 1 ½ cups sour cream, 4 tablespoons sugar, 2 teaspoons vanilla extract, and 1 tablespoon maple extract until smooth.
10. Top the Pie: Pour the sour cream mixture evenly over the partially cooled pie to create a creamy layer.
11. Bake the Topped Pie: Return the pie to the oven and bake for an additional 4 minutes at 375°F to set the topping.
12. Chill Overnight: Cover the pie with foil or plastic wrap and refrigerate overnight to allow the flavors to meld and the pie to firm up.

Notes

• Ensure the pie is cooled before adding the sour cream topping to prevent curdling.
• Using a ready-made pie crust saves time and provides a perfectly flaky base.
• Maple extract enhances the maple flavor but can be omitted if unavailable; increase maple syrup slightly as a substitute.
• Chilling overnight is crucial for the best texture and flavor development.
• For a thicker filling, you can increase the cornstarch by 1 teaspoon if desired.

Keywords: Maple Buttermilk Cream Pie, Maple Cream Pie, Buttermilk Pie, Maple Dessert, Cream Pie Recipe, Easy Pie Recipe, Autumn Pie, Maple Syrup Pie