1. To make the crust: Mix the butter and cream cheese until well blended.

  2. Add the flour, sugar, and salt; mix until just blended. Pat into a disk, wrap, and refrigerate for at least 30 minutes.

  3. Preheat the oven to 375°F.

  4. Roll the dough on a floured surface until it's 12" in diameter. Place it into a 9" pie pan. Shape and crimp the crust.

  5. Line the crust with aluminum foil and pie weights or uncooked beans. Bake it until the bottom inside surface is light brown, approximately 20 minutes. remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling.

  6. To make the filling: Mix the half-and-half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 10 to 12 minutes.

  7. Remove from the heat and add the maple flavor and vanilla.

  8. Pour the filling into the cooled pie shell. Cover and refrigerate for at least 4 hours, preferably overnight.

  9. For the whipped cream: Whisk the heavy cream and vanilla until stiff peaks form.

  10. Whisk the sugar into the whipped cream. Generously dollop on to individual slices of pie.

Tips from our Bakers

  • We recommend using only real maple syrup in this recipe. The imitation stuff just isn't strong enough, and will result in a pie with minimal flavor.
  • There is enough moisture and protein in the cream cheese that added water shouldn't be necessary in the crust. It will be a fairly dense crust, which it needs to be in order to keep the custard filling from making it soggy. If you find your crust doesn't come together fully, feel free to add a teaspoon or two of water when blending to make a cohesive dough.