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Maple Cream Pie

Maple Cream Pie
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.
8 ServingsPrep: 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 bowl, beat cream on high speed until stiff peaks
© Taste of Home 2013

2 of 2

Maple Cream Pie (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1 serving (1 piece) equals 396 calories, 24 g fat (13 g saturated fat), 114 mg cholesterol, 245 mg sodium, 42 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013