If you’re looking for a dessert that combines creamy indulgence with the rich warmth of pure maple flavor, the Maple Buttermilk Cream Pie Recipe is exactly what you need. This pie is a delightful dance of tangy buttermilk and sweet maple syrup, enveloped in a flaky crust that bakes to golden perfection. It’s a treat that feels both comforting and elegant, effortlessly stealing the show whenever you bring it to the table. Once you try this recipe, it just might become your new favorite dessert to share with friends and family!
Ingredients You’ll Need
Simple, wholesome ingredients come together to create the magic in this pie. Each one plays an essential role, from adding sweetness to creating that smooth, velvety texture and the subtle tang of buttermilk that cuts through the richness.
- 1/3 cup light brown sugar: Adds deep, molasses-like sweetness enhancing the maple flavor.
- 2 tablespoons cornstarch: Acts as the thickening agent to give the filling its luscious consistency.
- 1/8 teaspoon salt: Balances the sweetness and lifts all the flavors.
- 4 eggs: Provide structure and richness to the pie filling.
- ½ cup heavy cream: Brings creaminess that makes every bite melt in your mouth.
- 3/4 cup maple syrup: The real star — pure sweetness with that unmistakable maple aroma.
- 1/2 teaspoon maple extract: Enhances the maple flavor vibrantly without overpowering.
- 1 teaspoon vanilla extract: Adds warmth and depth to the filling.
- 1 ½ cups buttermilk: Gives a gentle tang and smoothness to balance the sweetness.
- 1 ½ cups sour cream: Creates a creamy topping that perfectly complements the filling.
- 4 tablespoons sugar: Sweetens the sour cream topping subtly.
- 2 teaspoons vanilla: Infuses the sour cream topping with a lovely aromatic touch.
- 1 tablespoon maple extract: Intensifies the maple notes in the topping for a harmonious finish.
- Ready-made pie crust: Makes prep easier and ensures a flaky, buttery base for the filling.
How to Make Maple Buttermilk Cream Pie Recipe
Step 1: Prepare your oven and pie crust
Begin by preheating your oven to 375 degrees Fahrenheit, setting the stage for a perfectly baked crust and filling.
Step 2: Mix the dry ingredients
In a small bowl, whisk together the cornstarch and salt. This essential step ensures your filling will thicken evenly as it cooks, avoiding lumps.
Step 3: Combine the main filling ingredients
Add the eggs, heavy cream, maple syrup, maple extract, and vanilla extract to the dry mix. Whisk everything vigorously until fully combined — this creates the rich base of the pie filling.
Step 4: Incorporate the buttermilk
Whisk in the buttermilk gently but thoroughly, which gives the filling that signature tang and keeps it silky smooth.
Step 5: Pour filling into crust and bake
Slowly pour the luscious mixture into your ready-made pie crust. Place the pie onto the middle rack of your oven and bake it for 40 minutes, allowing the filling to set while the crust turns golden.
Step 6: Cool and prepare the sour cream topping
Once baked, carefully remove the pie and let it cool on a wire rack. In the meantime, mix together the sour cream, maple extract, sugar, and vanilla for the delicate topping that will elevate your pie.
Step 7: Add topping and finish baking
Pour the sour cream mixture evenly over the cooled pie and return it to the oven for 4 minutes at 375 degrees, just long enough to set the topping without browning.
Step 8: Chill overnight
For the best texture and flavor, cover the pie and chill it overnight in the fridge. This resting time lets the filling fully firm up, creating that irresistible cream pie texture.
How to Serve Maple Buttermilk Cream Pie Recipe
Garnishes
For a beautiful presentation, sprinkle a few toasted pecans or walnuts over the pie just before serving, or garnish with a dollop of lightly whipped cream and a drizzle of pure maple syrup. These touches add extra texture and highlight the pie’s maple essence.
Side Dishes
Pair your Maple Buttermilk Cream Pie Recipe with a simple cup of black coffee or a robust chai tea to balance out the richness. Fresh berries on the side can also offer a refreshing contrast that lifts every bite.
Creative Ways to Present
Add mini pie versions for a party by using tart pans or ramekins, perfect for individual servings that still get all the classic flavors. Alternatively, cut the pie into neat bars for a portable treat at picnics or potlucks.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pie covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh and creamy for up to 3 days, though trust me, it won’t last that long!
Freezing
You can freeze the pie, but it’s best to do so before adding the sour cream topping. Wrap it well in foil and plastic wrap to avoid freezer burn. Thaw it overnight in the fridge before finishing with the topping and serving.
Reheating
This pie is best enjoyed chilled, so reheating isn’t necessary. If you prefer a softer texture, allow it to sit at room temperature for about 15 minutes before serving.
FAQs
Can I make the pie crust from scratch?
Absolutely! Using your favorite homemade pie crust recipe will add a lovely personal touch, but a ready-made crust works perfectly well and saves time.
What can I substitute for maple extract?
If you don’t have maple extract, you can increase the maple syrup slightly or replace it with a small amount of vanilla extract, though the pie won’t have quite the same signature flavor.
Is it necessary to chill the pie overnight?
Chilling overnight is highly recommended as it allows the flavors to meld and the filling to fully set, resulting in that creamy, sliceable texture the recipe is known for.
Can I use milk instead of buttermilk?
Buttermilk’s tang is key to the balance of flavors here, but if you’re short, milk mixed with a teaspoon of lemon juice or vinegar will work as a decent substitute.
How do I know when the pie is done baking?
The filling should be mostly set with a slight jiggle in the center when you gently shake the pan. After adding the sour cream topping and the brief extra bake, it will finish setting perfectly during chilling.
Final Thoughts
This Maple Buttermilk Cream Pie Recipe is a true gem for anyone who loves rich, creamy desserts with a hint of cozy warmth. It’s easy to make, impressively flavorful, and perfect for sundays, holidays, or any time you want to treat yourself and those you love. Give it a try—you might just find yourself baking it again and again!
Print
Maple Buttermilk Cream Pie Recipe
- Prep Time: 10 minutes
- Cook Time: 44 minutes
- Total Time: 54 minutes plus overnight chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Maple Buttermilk Cream Pie is a luscious dessert that combines the rich flavors of maple syrup and buttermilk with a creamy filling baked to perfection in a ready-made pie crust. The smooth, tangy topping of sour cream, maple extract, sugar, and vanilla adds a delightful finish, making it a comforting treat perfect for gatherings or special occasions.
Ingredients
Pie Filling
- 1/3 cup light brown sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 4 eggs
- 1/2 cup heavy cream
- 3/4 cup maple syrup
- 1/2 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 1/2 cups buttermilk
Topping
- 1 1/2 cups sour cream
- 4 tablespoons sugar
- 2 teaspoons vanilla extract
- 1 tablespoon maple extract
Other
- 1 ready-made pie crust
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C), ensuring it’s ready for baking the pie.
- Prepare Dry Ingredients: In a small bowl, whisk together the cornstarch and salt thoroughly to avoid lumps in the filling.
- Combine Wet Ingredients: Add the eggs, heavy cream, maple syrup, maple extract, and vanilla extract to the bowl with cornstarch and salt.
- Whisk Filling: Whisk all these ingredients together until they are fully combined and smooth.
- Add Buttermilk: Gradually whisk in the buttermilk until the mixture is homogeneous and creamy.
- Fill Pie Crust: Slowly pour this filling into the ready-made pie crust, spreading evenly.
- Bake Pie: Place the pie on the middle rack of the oven and bake for 40 minutes, letting the filling set and lightly brown.
- Cool Pie: Remove the pie from the oven and transfer it to a cooling rack, allowing it to cool at room temperature.
- Prepare Topping: In a separate bowl, mix together the sour cream, sugar, vanilla extract, and maple extract until smooth.
- Apply Topping: Pour the sour cream mixture evenly over the cooled pie surface.
- Final Bake: Return the pie to the oven and bake for an additional 4 minutes at 375°F (190°C) to set the topping.
- Chill Pie: Once baked, cover the pie and refrigerate it overnight to fully set and develop flavors before serving.
Notes
- For a richer flavor, use pure maple syrup instead of pancake syrup.
- Ensure the pie is completely cooled before adding the sour cream topping to prevent curdling.
- Cover the pie loosely with foil when chilling to avoid absorbing fridge odors.
- This pie is best enjoyed the day after baking for optimal texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
