This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.

Maple Cream Pie

Maple Cream Pie
Prep Time
30 min
Cook Time
15 min
Yield
8 servings
Ingredients
- Pastry for single-crust pie (9 inches)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1-3/4 cups whole milk, divided
- 3/4 cup plus 1 tablespoon maple syrup, divided
- 2 large egg yolks, lightly beaten
- 2 tablespoons butter
- 1 cup heavy whipping cream
- Sliced almonds, toasted
Directions
- Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.
- In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.
Nutrition Facts
1 piece: 396 calories, 24g fat (13g saturated fat), 114mg cholesterol, 245mg sodium, 42g carbohydrate (25g sugars, 0 fiber), 4g protein.
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