Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 396
  • Fat:
  • 24 g
  • Saturated Fat:
  • 13 g
  • Cholesterol:
  • 114 mg
  • Sodium:
  • 245 mg
  • Carbohydrate:
  • 42 g
  • Fiber:
  • 0 g
  • Protein:
  • 4 g


Macaroon Apple Pie

I found this recipe in a rural newspaper years ago. It's become one of my favorite recipes. I like to serve it... View this recipe »



Shaping a Ruffle Edge Pie Crust

A Ruffle Edge is suitable for a single- or double-crust pie. Read more »


Shaping a Rope Edge Pie Crust

A Rope Edge is suitable for a single- or double-crust pie. Read more »

Maple Cream Pie

Country - try a FREE ISSUE today!

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.

SERVINGS: 8

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients:

  • Pastry for single-crust pie (9 inches)
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1-3/4 cups milk, divided
  • 3/4 cup plus 1 tablespoon maple syrup, divided
  • 2 egg yolks, lightly beaten
  • 2 tablespoons butter
  • 1 cup heavy whipping cream
  • Sliced almonds, toasted

Directions:

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 at 450° for 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 mixing 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. Yield: 8 servings.


  • Re: Maple Cream Pie

    That pie is delicious. It melts in your mouth. The texture is smooth. The only thing is that I don't always have whipping cream in my refrigerator but I would serve it to guests.

    1gardenia
Read All Comments

Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer