MAPLE CREAM PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield One 9-inch pie
Number Of Ingredients 24
Steps:
- For the crust: In the bowl of a food processor, pulse together the flour, sugar, and salt until combined. Add the butter and pulse until the mixture resembles coarse cornmeal. While continuing to pulse, slowly add the water and lemon juice until the dough just comes together. Squeeze a small amount of dough between your thumb and index finger to make sure it holds its shape. If it doesn't, add cold water 1 tablespoon at a time while still pulsing, but make sure that the dough doesn't form into a wet ball.
- Remove the dough from the food processor. Divide the dough in half, press each half into a disk, and wrap with plastic wrap. Refrigerate the dough for 20 minutes. (You will only use 1 disk of dough for this recipe; the other disk of dough will keep for up to 1 month, wrapped well, in the freezer.)
- Preheat the oven to 350 degrees F.
- On a lightly floured work surface, roll 1 dough disk out to a 12-inch round. Line a 9-inch pie pan with the dough. Crimp the edges and dock the bottom of the dough with a fork. Freeze the dough in the pan for 20 minutes.
- Line the dough-lined pan with parchment paper and fill to the rim with dried beans or pie weights. Bake for 20 minutes. Remove the weights and parchment. Continue baking until the crust is baked through, 15 to 20 more minutes. Let cool completely.
- For the filling: In the bowl of a stand mixer fitted with a whisk attachment, combine the egg yolks, maple syrup, cornstarch, and salt, whisking until smooth and pale.
- In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
- Transfer the mixture back to the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter, whisking until incorporated. Pour the pastry cream directly into the cooled prepared crust. Cover the tart with plastic wrap and refrigerate until cool.
- To finish: In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream, mascarpone, and maple syrup to stiff peaks. Using a small offset spatula, spread the topping across the surface of the pie.
- Garnish each slice with a Maple Cookie, if you like.
- Preheat oven to 350 degrees F. Line 2 sheet pans with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, maple syrup, and 1/2 cup of the sugar until light and fluffy.
- In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
- On a floured work surface, roll out the dough to 1/8 inch thick. Using a maple leaf cookie cutter, stamp out cookies and place 1/2 inch apart on the prepared pans. Press together and re-roll the scraps 1 time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar.
- Bake until the edges of the cookies are golden brown, 15 to 17 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #low-protein #pies-and-tarts #desserts #american #potluck #fall #holiday-event #kid-friendly #pies #dietary #thanksgiving #seasonal #comfort-food #northeastern-united-states #low-in-something #taste-mood #to-go #number-of-servings
You'll also love
Abiodun Olatunji
[email protected]This pie is definitely a labor of love, but it's worth it. The end result is a delicious and beautiful dessert.
Jack Hobbs
[email protected]I'm allergic to nuts, so I substituted graham cracker crumbs for the pecans in the crust.
Andrew
[email protected]I had a hard time finding maple extract. I ended up using vanilla extract instead.
Bilal Sg
[email protected]The filling in this pie was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Peter Kathuvih
[email protected]The crust on this pie was a little dry. I think I'll try a different recipe next time.
JoAnn Bell
[email protected]This pie is a bit time-consuming to make, but it's worth the effort. It's the perfect dessert for a special occasion.
Dulanjan Ushara
[email protected]I made this pie for my family's Thanksgiving dinner, and it was a huge success. Everyone loved it!
Edeh Chinaza
[email protected]I added a scoop of vanilla ice cream to my slice of pie, and it was heavenly. This dessert is definitely a keeper!
Joyce Dunn
[email protected]The maple flavor in this pie is subtle but noticeable. It's a great choice for people who don't like overly sweet desserts.
Carla Barnes
[email protected]I've made this pie several times now, and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Farooq Khan
[email protected]This pie is the perfect way to end a special meal. It's rich and decadent, but not too heavy.
Zanele Makhathini
[email protected]I'm not usually a fan of cream pies, but this one changed my mind. The filling was light and fluffy, and the crust was perfectly flaky.
Hayden Thompson
[email protected]The contrast between the sweet maple filling and the buttery crust was amazing. I couldn't get enough of this pie!
Mohammed Saif
[email protected]I used to be intimidated by making pies, but this recipe made it so easy. The instructions were clear and concise, and the pie turned out beautifully.
Yazan Alakhras
[email protected]This maple cream pie was a hit at my last dinner party! The creamy filling and flaky crust were the perfect combination. My guests kept asking for seconds.