Maple Cream Pie
Vermont takes its role as biggest producer of maple syrup in the United States seriously and syrup containers are proudly on display in many stores. So, while there over the holidays and working on the upcoming baking schedule I began thinking about a dessert incorporating maple syrup.
On my return home, I went to my baking book library for inspiration and found this Maple Cream Pie recipe in Pies and Tarts by Kristina Petersen Migoya. I had used a few component recipes from the book with good results so I was hopeful.
My first attempt wasn’t successful as the cream separated while cooking. Identifying and correcting the error in the author’s original directions I started over and produced a smooth custard which I poured into a baked vanilla cookie crumb crust. After waiting several hours for the cream to set, I piped on lightly sweetened whipped cream and took my first taste. It was like maple heaven, with the whipped cream perfectly complementing the intense maple flavor.
The pie’s rich, deep flavor is a result of the dark maple syrup, which has a more robust flavor than the more typical amber syrup. I have used Whole Foods’ own 365 brand with great success.
This Maple Cream Pie is a perfect wintertime dessert that truly honors the sap of the maple tree.
Maple Cream Pie
| Yield: 1 9†pie | # of Servings: 8 |
Ingredients:
Maple Cream:
1 ¼ cups (10 fl oz) heavy cream
2 tbl (.90 oz / 26 g) sugar
¼ cup (1.3 oz / 37 g) cornstarch
2 tbl (.90 oz / 40 g) sugar
1 pinch kosher salt
4 egg yolks
¼ cup (2 fl oz) heavy cream
2 tbl (1 oz / 28 g) unsalted butter, room temperature
¾ cup (6 fl oz) dark maple syrup1
Topping:
1 ½ cup (12 fl oz) heavy cream
¼ cup (.90 oz / 26 g) confectioners’ sugar, sifted
Special Tools and equipment required:
- 1 pie plate, 9†interior diameter by 1.25†deep
- 1 heavy bottomed 2 qt saucepan
- 1 pastry bag with star tip (optional)
Pre-recipe preparations:
- Bring the butter to room temperature
Instructions:
- Bake the vanilla cookie crumb crust. Set aside to cool.
- In a heavy-bottomed 2 qt. saucepan, whisk together the heavy cream and the sugar. Place over low heat.
- Mix together the cornstarch, sugar, salt in small mixing bowl. Add the egg yolks and heavy cream and whisk until smooth.
- Increase the heat to bring the heavy cream just to boil.
- Warm the egg yolk mixture by whisking the slowly adding approximately â…“ of the hot cream.
- With the cream on a medium flame, pour the warmed (tempered) egg yolk mixture back in the saucepan and whisk continually until the mixture thickens and comes to the boil. Do not cook past this point, as the mixture will separate.
- Remove the pan from the heat to a heat-proof surface and whisk in the butter and maple syrup.
- Pour the filling into the cooked pie shell, using a heat-proof spatula to scrape filling from the pan.
- Smooth with an offset spatula.
- Press a piece of plastic film against the surface to prevent formation of a skin. Using paring knife, poke several slits in the plastic film.
- Let sit at room temperature for 30 minutes, then refrigerate for at least four hours or overnight.
Finishing:
- In a chilled bowl, whip cream and sugar until medium stiff peaks. Spread or pipe (with a star tip) over the filling.
- Store the pie in the refrigerator.
Notes:
1 Standard amber colored syrup doesn’t provide the deep maple flavor required for this pie.
Baking tips:
- This may also be made into individual tarts, using either the same cookie crumb crust or any tart dough.
