Prepare your taste buds to embark on a journey of pure indulgence with this incredibly luscious Maple Sugar Cream Pie. While we often tip our hats to the classic cream pies – the beloved banana and coconut – today, we’re steering your palates into an enchantingly rich and autumn-inspired direction. This isn’t just a pie; it’s a slice of heaven that unfolds its sumptuous layers with every bite, promising to nudge the conventional favorites gently to the side.
If you’ve never ventured into the realm of homemade cream pies, fear not! This straightforward recipe has your back. Unlike some cream pies that demand the meticulous crafting of a thick, egg-based custard, our filling joyfully skips the eggs, bidding farewell to any anxieties about unintentionally scrambled fillings. Our secret to that deep, intoxicating maple flavor lies in a duo of maple syrup and maple extract, with the syrup being the star and the extract being the flavorful supporter (vanilla extract stands ready as a worthy understudy, should you need).
And yes, we opted for a store-bought crust to keep things breezy, but feel free to weave your own crust magic if you prefer. With a filling that forms a luscious unity in under 10 minutes, this dessert can grace your table with minimal prep! A sprinkle of sugar-cinnamon stardust seals the deal, elevating this pie into an instant classic. Don’t just take our word for it – dive in and taste the magic yourself!
Maple Sugar Cream Pie
Prep Time: 20 minutes active; 2+ hours inactive
Serves: 8-10
°Cookies
°4 eggs
°1 cup sugar
°1⁄2 Cup Butter
°2 teaspoons. Vanilla
°3 1⁄2 flour cup
°4 tbsp baking powder
+Ice
°2 cups sugar sweets sieve
°2 teaspoons. Vanilla
°6 teaspoon. Water
+For the dough:
°4 tsp unsalted butter
°24 squares of graham crackers
°¼ cup) sugar
+For filling
°2 egg yolks
°1 can sweetened condensed milk
°½ can of lemon juice
Set the oven to 350°F for 180°C degrees.
In an 8-inch square pan, butter the parchment paper (leave a bit of the paper hanging down the sides, this will help the lemon cream squares stand out).
Next, take out the graham cracker. Then add it to the food processor. Mix well until you see it is completely crumbled. Then add the sugar and melted butter. Whisk the mixture again until smooth.
I’m originally from Chicago, and I’m a big fan of skillet dinners and slow cooker recipes. When I’m not making a quick dinner together, I love decorating and DIY projects. I love making simple sweets and treats – like this recipe for this Easy 6 Minute Caramel Microwave!
This recipe makes the perfect buttercream cake every time. These little gems are flaky, buttery and fluffy all at once. These are the perfect novelty cookies for any occasion. any time. He will literally impress your in-laws. I always get the question “How did your grandma get so good at making Southern butter cookies? In fact, it is fast food. She wanted to do it at home and not have to drive miles to satisfy her cookie cravings. She has a serious cookie addiction.
1 box of yellow cake mix (standard size, about 15.25 oz)
1/4 cup brown sugar
1/4 cup white sugar
1 box vanilla pudding instant mix
2 teaspoons cinnamon
4 eggs
3/4 cup water
3/4 cup vegetable oil
1/2 cup white wine (any brand)
1 tsp vanilla extract
For the glaze:
1 stick unsalted butter
1 cup sugar
1/4 cup white wine
1/2 tsp vanilla extract
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a large mixing bowl, combine cake mix, both sugars, vanilla pudding mix, and cinnamon.
In a separate bowl, mix the eggs, water, oil, white wine, and vanilla extract.
Slowly add the wet mixture to the dry mixture, mixing until just combined.
Pour the batter into the bundt pan and spread evenly.
Bake for 45 minutes to 1 hour or until a toothpick inserted into the center comes out clean.
For the glaze: In a saucepan, melt the butter and stir in the sugar and white wine. Let it come to a gentle boil, then reduce the heat and simmer for 5 minutes, stirring constantly. Remove from heat and add vanilla extract.
While the cake is still warm in the bundt pan, pour the glaze over the cake, allowing it to seep into the cake.
Allow the cake to cool completely before removing it from the pan.
This is a basic version of the cake, and there are many variations online. The white wine gives it a unique flavor, but the cake is delicious even if you choose to omit it.
