I’m not much of a pie maker or a pie eater, if I’m going to consume those calories then I’d rather just have chocolate cake or brownies, you get the idea but this year for Thanksgiving I decided to give a real cream pie a try and this was the result and I have to admit that it was delicious! The recipe comes from “Taste of Home” and wasn’t too hard to make.
pastry for single crust pie, 9″ (one of the reviewers of the recipe said she used a graham cracker crust instead so I did too)
1/4 cup cornstarch
1/4 teaspoon salt
1 3/4 cups milk, divided
3/4 cup plus 1 tablespoon maple syrup, divided
1 1/2 – 2 teaspoons maple extract, divided (this was also suggested by the same reviewer)
2 egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
4 – 6 tablespoons powdered sugar (I added this for a little more sweetness)
sliced almonds, toasted
1 Line a 9″ pie plate with pastry, trim to 1/2″ beyond edge of plate. Flute edges. Line unpricked pastry shell with double thickness of heavy duty aluminum foil. Bake at 450 for 8 minutes. Remove foil and bake 5 minutes longer. Cool on wire rack. (Or just go with a store bought graham cracker crumb crust like I did.)
2 For filling, combine cornstarch and salt in a large saucepan. Whisk in 1/2 cup milk until smooth. Gradually whisk in remaining milk, 3/4 cup maple syrup and 1 teaspoon maple extract. Cook and stir over medium heat until thickened and bubbly. Reduce heat and cook and stir 2 minutes longer. Remove from heat. Stir in small amount of hot filling into egg yolks then return all to pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Remove from heat. Gently stir in butter. Cool to room temperature without stirring.
3 In a chilled small bowl, beat cream, powdered sugar and 1/2 – 1 teaspoon maple extract on high speed until stiff peaks form. Fold 1 cup cream into cooled filling (my filling was really lumpy after I did this but after the pie sat in the fridge the lumps all disappeared) then spoon filling into crust. Fold remaining syrup into cream and frost top of pie. Refrigerate overnight. Garnish with toasted almonds if desired. Store in fridge.