Maple Buttermilk Cream Pie
This Old-Fashioned Maple Buttermilk Cream Pie is a silky, flavorful dessert with the classic taste of maple syrup. This pie is perfect for Thanksgiving or Christmas, or anytime you want an old-fashioned pie.
The old-fashioned custard filling is perfectly baked and then topped with a creamy maple sour cream layer for a unique and indulgent treat. It’s perfect for holiday gatherings, potlucks, or whenever you want a dessert that feels special but is easy to prepare.
This pie has two toppings. One is the not optional maple sour cream layer that you bake ON TOP of the finished pie. This kind of topping is an old fashioned way people made their pies more special.
There is also an optional “garnish.” This pie was photographed with the garnish in place. It is maple crème cookies, but you can also use golden-baked Oreos or ANY sandwich cookie. I’ve also seen maple crème cookies in the store in the cookie area.
Additionally, it’s garnished with whipped cream. You can use cool whip or canned whipped cream or fresh homemade whipped cream.
What You Need For This Pie
This is one of those recipes that you’ll probably have to shop for. It has several specific ingredients.
Pie Layer
- Ready-made pie crust
- all-purpose flour
- light brown sugar (No sugar? These options have you covered)
- cornstarch
- salt
- eggs (No eggs in sight? These alternatives work in a pinch)
- heavy cream
- maple syrup
- maple extract
- vanilla extract
- buttermilk
Maple Sour Cream Layer
- sour cream
- sugar
- vanilla
- maple extract
Optional Garnish
- heavy whipping cream
- powdered sugar
- maple extract
- maple cream cookies or golden oreos
- cinnamon
For Best Results
Don’t overbake this pie! Keep an eye on the pie during the final minutes of baking. It should be set with a slight jiggle in the center, which will firm up as it cools.
Use room-temperature eggs and buttermilk this helps the filling blend smoothly without lumps.
Cover the crust with foil if you think it’s getting too dark. Do this gently so you don’t crumble the crust.
The Best Way to Store This Pie
Let the pie cool completely at room temp. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 3 days. The sour cream topping ensures the pie stays moist and fresh.
Maple Butter Cream Pie
Equipment
- Large Star Piping Tip if piping whipped cream
- Piping Bag if piping whipped cream
- 9-inch pie pan
Ingredients
Maple Buttermilk Cream Pie
- 1 Ready-made pie crust
- 1 TBSP all-purpose flour
- 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 teaspoons vanilla extract
- 1 1/2 cups buttermilk
Maple sour cream layer:
- 1½ cup sour cream
- 4 Tablespoons sugar
- 2 teaspoons vanilla
- 1 tablespoon Maple extract
Optional Garnish
- 1 cup heavy whipping cream you can swap out for cool whip and skip all of the remaining ingredients
- 1/4 cup powdered sugar
- 1/4 tsp maple extract
- 8 maple cream cookies or golden oreos
- sprinkle cinnamon
Instructions
- Preheat oven to 375°
- Sprinkle the flour in the bottom of a pie pan, ease the crust into the pan, crimp the edges and set aside
- Whisk together the cornstarch and salt in a small bowl
- Add in 4 eggs, cream, maple syrup, maple extract, and extracts
- Whisk to combine
- Add the buttermilk and whisk to combine
- Slowly pour the filling into the pie crust
- Place the pie onto your oven’s middle rack and bake it for 40 minutes.
- Remove the pie from the oven, and place it on a rack to cool
- Mix together the sour cream, maple extract, sugar & vanilla
- Pour over the pie
- Bake for 4 minutes at 375 degrees
- Cover & chill overnight in the fridge
- You can serve it like this or make the optional topping below
- To make the optional topping: Whip the cream until it is soft set, add the sugar, and maple extract, whip until it reaches piping thickness
- Pipe around the edges
- Add 8 Maple Cream Cookies evenly around the edge of the pie
- Add a small sprinkle of cinnamon if desired
2 Comments