Maple Cream Pie

Submitted by Little Suzy Homemak

"This recipe is from Bon Appetit in June 2007. This was a recipe request from P&H Truck Stop in Wells River, Vermont."

 

• Ready In: 1hr
• Ingredients: 10
• Serves: 8

ingredients

• 1 frozen 9-inch deep dish pie shell
• 2 1⁄4 cups whole milk
• 2 cups pure maple syrup, grade B
• 3 large egg yolks
• 1⁄2 cup all-purpose flour
• 3 tablespoons cornstarch
• 2 1⁄2 teaspoons vanilla extract, divided
• 1 1⁄4 cups whipping cream, chilled
• 1 tablespoon sugar
• walnuts, toasted and chopped

directions

1. Bake and cool pie crust according to package directions.
2. Whisk milk, syrup and yolks in a large bowl to blend.
3. Whisk flour and cornstarch in medium bowl.
4. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture.
5. Transfer to a large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into prepared pie crust. Chill until cold, about 3 hours. (You can make up to this point a day ahead--just cover and keep chilled.).
6. Beat cream, sugar and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Spread whipped cream over pie adn sprinkle with walnuts.

Reviews

[NewEnglandCook]

A good and sweet recipe. It took more time to cook than expected. Easier to make than expected. I did add some chocolate sauce drizzled on top for extra garnish. A true crowd pleaser!