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
Scale
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.
