Maple Cream Pie with Toasted Pecan Crust

maple cream pie

DESSERT RECIPES- Maple Cream Pie with Toasted Pecan Crust

For all the dessert options available at the Thanksgiving table, I wanted to suggest a dark horse in the running.

At the eleventh hour. After all the groceries for Thanksgiving have been bought and shelved in the pantry.

To that I politely apologize.

And offer you a slice of pie that Beck described as an Old Fashioned Doughnut with Maple Glaze. Yes, that about covers it. And that was after his second slice. After he mentioned he could eat the entire pie by himself. My Beck, the non-sweet tooth: I’ve found his kryptonite.

Step aside Pumpkin Pie. Move over Pecan Pie. There’s a new sheriff patrolling, come high noon, turkey time.

maple cream pie




Note: I adapted the graham cracker crust recipe below from the back of the graham box.  I get to play with grahams freely because my company makes an organic version of them.

PREPARATION TIME: 20 minutes active time + let set overnight
YIELDS: 6-8 servings


  • 2 cups whole milk
  • 6 tablespoons cornstarch
  • 1/2 cup plus 4 tablespoons maple syrup
  • ¼ teaspoon vanilla extract
  • 6 egg yolks
  • 2 tablespoons butter


  • 10 full sheets honey grahams
  • 3 tablespoons maple, grade A
  • 3 tablespoons grapeseed oil or other neutral flavored oil
  • ½ cup toasted pecans

1. To make crust, break sheets of graham crackers in half and place in food processor. Pulse until finely ground. Add maple, grapeseed oil and toasted pecans and pulse until just combined. Pour graham cracker crumbs onto pie plate. Cover your hand with a plastic sandwich baggie to prevent sticking and then press down and up the sides until graham crumbs are evenly spread. Place in refrigerator to set.

2. In a medium sized bowl, whisk together the egg yolks and 1/2 cup maple syrup.

3. Whisk milk, cornstarch, vanilla extract and 4 tablespoons of maple syrup in heavy pan. Bring to a boil, constantly whisking until mixture is thickened and silky.

4. Pour thickened mixture from pan into egg yolk bowl and whisk. This helps bring the temperature down by transferring it from the hot pan into the bowl.  Then pour back the combined yolks and milk mixture into the pan and continue whisking constantly while bringing to a boil. Remove from heat once the custard is completely integrated. Place pan in a large bowl with a few inches of  cold water to stop cooking.

5. Add the pats of butter into the custard and whisk them in until completely integrated. Set aside to cool.

6. Once cooled, pour the custard into the graham cracker crust and place in the refrigerator.

7. Refrigerate overnight for the pie to set.

8. Serve with a dollop of freshly whipped cream spiked with a hint of cinnamon and perhaps some candied pecans.



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