Maple Cream Pie

Ingredients

• 1 ½ cups (180g) all-purpose flour 1 ½ cups (180g) all-purpose flour
• ½ teaspoon salt ½ teaspoon salt
• ½ cup (115g) unsalted butter, cold and cubed ½ cup (115g) unsalted butter, cold and cubed
• 4 tablespoons ice water 4 tablespoons ice water
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• ½ cup (120ml) whole milk ½ cup (120ml) whole milk
• ¾ cup (180ml) pure maple syrup ¾ cup (180ml) pure maple syrup
• 4 large egg yolks 4 large egg yolks
• ¼ cup (30g) cornstarch ¼ cup (30g) cornstarch
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Whipped cream, for garnish (optional) Whipped cream, for garnish (optional)
• Maple syrup, for drizzling (optional) Maple syrup, for drizzling (optional)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 13g
• Carbohydrates (total, sugars): 42g, 26g
• Protein: 4g
• Fiber: 0g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Gradually add the ice water, one tablespoon at a time, and mix until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   On a lightly floured surface, roll out the chilled dough into a circle slightly larger than your pie dish. Carefully transfer the dough to the dish and press it gently into the bottom and sides. Trim any excess dough and crimp the edges.
5. 5.
   In a saucepan, combine the heavy cream, milk, and maple syrup. Heat over medium heat until it begins to simmer.
6. 6.
   In a separate bowl, whisk together the egg yolks, cornstarch, and vanilla extract until smooth. Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly.
7. 7.
   Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
8. 8.
   Remove the custard from the heat and pour it into the prepared pie crust. Smooth the top with a spatula.
9. 9.
   Bake the pie for 25-30 minutes, or until the crust is golden brown and the filling is set.
10. 10.
    Remove the pie from the oven and let it cool completely. Refrigerate for at least 2 hours before serving.
11. 11.
    Optional: Garnish with whipped cream and drizzle with maple syrup before serving.

Treat your ingredients with care...

• Maple syrup — Use pure maple syrup for the best flavor. Avoid using maple-flavored syrups, as they may contain artificial additives.

Tips & Tricks

• For a more pronounced maple flavor, you can add a few drops of maple extract to the custard filling.
• To achieve a flaky crust, make sure the butter is cold and handle the dough as little as possible.
• Serve the pie chilled for the best texture and flavor.
• If you prefer a sweeter pie, drizzle additional maple syrup over the whipped cream topping.
• This pie can be made a day in advance and stored in the refrigerator.

Serving advice

Serve each slice of Maple Cream Pie with a dollop of whipped cream and a drizzle of maple syrup for an extra touch of indulgence.

Presentation advice

To enhance the presentation, dust the top of the pie with a sprinkle of powdered sugar before serving. You can also garnish with a few maple leaves made from pie crust dough.