Maple Cream Pie

I made this easy pie for dinner yesterday from an Amish cookbook I inherited from my mother-in-law: Cooking from Quilt Country: Hearty Recipes from Amish and Mennonite Kitchens by Marcia Adams.  Josh’s aunt told me that when Shelley got this cookbook every recipe she made from it was amazing so the next Christmas Robyn received one too.  Well, if this pie is an indicator, it’s a keeper!

Maple Cream Pie


  • 14-ounce can sweetened condensed milk
  • 2/3 cup maple syrup
  • pinch of salt
  • 1 baked pie crust
  • 1 cup heavy whipping cream
  • 1/4 cup confectioner’s sugar
  • 1 teaspoon vanilla
  • 1-3 tablespoons pecans, chopped & toasted


  1. Bake your pie shell and set aside to cool.  
  2. In a medium pot, combine the milk, syrup and salt over low heat.  Stir continuously until it begins to bubble.  Then cook an additional 4 minutes.  It will thicken considerably once it starts to bubble.  Keep stirring so it won’t burn!

    When it first starts cooking it’s very runny


    Then it will thicken

  3. Pour the thickened mixture into your prepared pie crust.  Put it in the fridge to cool completely. 
  4. Combine the cream, sugar and vanilla in a stand mixer.  Beat until stiff then spread on cooled pies.
  5. Toast pecans in a pan over low heat, turning often so they won’t scorch.  Spread 1-3 tablespoons over the top of the pie.  Keep refrigerated until ready to eat.

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