The Friday Baking Project

Maple Cream Pie

Yield: 1 9″ pie

of Servings: 8

Ingredients:

1 Vanilla Cookie Crumb Crust

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 x qt sauce pan
• 1 pastry bag with star tip (optional)

Pre-recipe preparations:

• Bring the butter to room temperature

Directions:

1. Bake the vanilla cookie crumb crust. Set aside to cool. 

2. In a heavy-bottomed xx qt saucepan, whisk together the heavy cream and the sugar. Place over low heat. 
3. Mix together the cornstarch, sugar, salt in small mixing bowl. Add the egg yolks and heavy cream and whisk until smooth. 
4. Increase the heat to bring the heavy cream just to boil.
5. Warm the egg yolk mixture by whisking the slowly adding approximately â…“ of the hot cream.
6. 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.
7. Remove the pan from the heat to a heat-proof surface and whisk in the butter and maple syrup.
8. Pour the filling into the cooked pie shell, using a heat-proof spatula to scrape filling from the pan.
9. Smooth with an offset spatula.
10. 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.
11. Let sit at room temperature for 30 minutes, then refrigerate for at least four hours or overnight.

Finishing: 

1. In a chilled bowl, whip cream and sugar until medium stiff peaks. Spread or pipe (with a star tip) over the filling.
2. 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.