Maple Cream Pie
This maple cream pie forms a delicious custard base as it cooks. the darker the maple syrup the richer the pie. This is a nice alternative to a Quebec sugar pie which can be quite cloying, the flavors in this pie, while still sweet, are more subtle and much smoother.
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This pie makes a beautiful wintertime dessert. Top it with a dollop of maple infused whipped cream or a drizzle of crème fraiche.
Preheat oven to 350.
Add maple syrup to a heavy bottomed pot, bring to a boil over medium low heat, allow to boil for 5 minutes, stirring constantly.
Slowly pour cream into maple syrup, whisking continuously, return to a simmer.
Remove the maple mixture from the heat.
Whisk together the whole egg and the egg yolks.
Pour the maple mixture into the eggs in a slow steady stream whisking vigerously ensuring that the eggs do not scramble.
Stir in the salt, vanilla, and vinegar.
Slowly pour the mixture into the pre baked pie crust. Place in the preheated oven and bake for 1 hour.
When ready the pie should jiggle slightly in the middle.
Cool to room temperature before cutting.
Prep Time: 20 mins Cook Time: 1 hour