Maple Cream Pie

• Prep: 30 min. + chilling Bake: 15 min. + cooling
• Yield: 8 Servings

301545

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 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.

Nutritional Facts1 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.

Originally published as Maple Cream Pie in Country February/March 1992, p47