MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
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Md Pagol
[email protected]This pie was a bit too sweet for my taste, but my family loved it. The maple cream filling was rich and decadent, and the crust was flaky and golden brown. I would recommend this recipe to anyone who loves sweet desserts.
Jump the Gamer
[email protected]I was pleasantly surprised by how easy this pie was to make. The instructions were clear and concise, and the pie turned out beautifully. The maple cream filling was smooth and creamy, and the crust was flaky and golden brown. I would definitely reco
Mareldia Basardien
[email protected]This pie was a bit more work than I expected, but it was totally worth it! The maple cream filling was divine, and the crust was the perfect combination of flaky and tender. I would definitely recommend this recipe to anyone who loves to bake and is
Abiya yagoub22
[email protected]I've made this pie several times now and it's always a hit! The filling is creamy and flavorful, and the crust is flaky and golden brown. I love that this pie is not too sweet, so it's perfect for any occasion.
Mahammad hanif mahar Hanif mahar
[email protected]This pie was delicious! The maple cream filling was smooth and creamy, and the crust was perfectly flaky. I would definitely recommend this recipe to anyone looking for a classic dessert with a twist.
GodsWill Walker
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the maple cream filling and the flaky crust. I will definitely be making this pie again for future gatherings.
Cassia Deans
[email protected]This pie was a labor of love, but it was totally worth it! The maple cream filling was rich and decadent, and the crust was flaky and golden brown. I would definitely recommend this recipe to anyone who loves maple syrup and is looking for a special
Janet Mensah
[email protected]I was a bit hesitant to make this pie because I'm not a huge fan of maple syrup, but I'm so glad I did! The filling was surprisingly delicious, and the crust was perfectly flaky. I would definitely recommend this recipe to anyone looking for a unique
Abdulmonem Seddeeq
[email protected]This pie was absolutely delicious! The maple cream filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making this pie again and again.
sumona akter anonna
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The maple cream filling is divine, and the crust is the perfect combination of flaky and tender. I highly recommend this recipe!
Akankwatsa Darious
[email protected]This recipe is a keeper! The pie was easy to make and turned out beautifully. The maple cream filling was smooth and creamy, and the crust was flaky and golden brown. I would highly recommend this recipe to anyone looking for a delicious and classic
Syed Hussain Zada Bacha
[email protected]I made this pie for my family and they loved it! The filling was creamy and flavorful, and the crust was perfectly cooked. I will definitely be making this pie again.
Lorain Alexander
[email protected]This pie was a hit at my last dinner party! The maple cream filling was rich and decadent, and the crust was flaky and golden brown. I highly recommend this recipe to anyone looking for a delicious and impressive dessert.