In case you haven’t made a cream pie from scratch before, don’t worry, it’s super easy. While some cream pies require making a thick, egg-based custard in a double-boiler, we make our cream filling without eggs, so there’s no need to fear accidentally scrambling your filling mixture and having to start over. Nope, it’s all easy-peasy over here. Now, to get that intense maple flavor you need two things: maple syrup and maple extract. Maple syrup is really the key here, as you can easily swap in vanilla extract if you can’t find maple extract. Together though, these two knock the flavor out of the park and leave you with a thick filling that is sumptuous and delectable.
Since we used a store-bought crust for our version (though you’re welcome to make your own), making this was a breeze. The filling comes together in under 10 minutes, so if you do end up buying a crust, you can have this dessert ready in no time! Top everything off with a sugar-cinnamon dusting and you’re in business. This pie is an instant classic – try it out and see for yourself!
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