Maple Cream Pie
Nov 13, 2012 17:35:39 GMT -5
Post by PrisonerOfHope on Nov 13, 2012 17:35:39 GMT -5
Maple Cream Pie
Prep: 30 min. + chilling Bake: 15 min. + cooling
Yield: 8 Servings
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 Diamond of California® 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.
Prep: 30 min. + chilling Bake: 15 min. + cooling
Yield: 8 Servings
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 Diamond of California® 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.
