Maple Sugar Cream Pie
Oh my, guys, if you’re looking for a silky, decadent dessert with a flavor so rich and delicious you’ll be begging for more, this is the recipe for you. While we all know and love the classic custard pies – banana and coconut = crowd favorites – we have a different one for you today that we can easily see overturning the traditional favourites. Embracing a slightly more autumnal flavor, it’s a maple sugar cream pie, and WOW it’s good. You sent In case you’ve never made a cream pie from scratch before, don’t worry, it’s super easy. While some custard tarts require making heavy egg-based custard in a double boiler, we make our custard filling without eggs, so there’s no need to worry about accidentally scrambling your mixture. filling and having to start over.
No, everything is easy here. Now, to get that intense maple flavor, you need two things: maple syrup and maple extract. Maple syrup is really key here, as you can easily swap out vanilla extract if you can’t find maple extract. Together though, these two knock the flavor out of the park and leave you with a chunky filling that’s sumptuous and delicious. You sent Since we used a store-bought crust for our version (though you can make your own), making this was a breeze. The filling comes together in less than 10 minutes, so if you end up buying a crust, you can have this dessert ready in no time! Top it all off with a dusting of sugar and cinnamon and you’re in business. This pie is an instant classic – try it and see for yourself!
1 deep dish frozen pie crust
2 cups heavy cream
3/4 cup sugar
4 tablespoons cornstarch
4 tablespoons unsalted butter
1/4 cup pure maple syrup
1 teaspoon maple extract
1 teaspoon vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1 1/2 teaspoons cinnamon
Preheat oven to 325º F and lay your crust out in a standard pie dish. Bake for 10-12 minutes, or until just lightly
browned. Remove from oven and set aside.
In a medium saucepan over medium heat, melt 4 tablespoons butter and heavy cream together until butter is melted,
then whisk in cornstarch and sugar, stirring continuously until thickened. 6-7 minutes.
Stir in maple syrup, maple extract, vanilla extract and salt, if using, and whisk until incorporated.
Pour filling into pie crust, then drizzle remaining (melted) butter over the top.
Whisk together remaining topping ingredients, sugar and cinnamon, and sprinkle over filling.
Place baking dish in oven and bake for 25-30 minutes, or until crust is golden brown and filling is bubbly. Center
should be set, but still a little wobbly.
Remove from oven and let cool, then refrigerate until set. 2-3 hours. Slice, serve and enjoy!
That’s it, all you have to do is Enjoy !
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