Maple Cream Pie
Total Time
Prep: 30 min. + chilling Bake: 15 min. + cooling
Yield
8 servings
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.
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.
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.
Recipe Creator
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