Learn To Cook: How To Make Maple Cream Pie

MAPLE CREAM PIE RECIPE: learntocook.com/dessert/how-to...
One part cream and one part maple syrup, this pie is rich and luxurious in the absolute best way!
Filling Ingredients
2 1/2 cups maple syrup
3 cups heavy cream
¼ cup cornstarch
1 tsp vanilla
Crust Ingredients
2 cups all-purpose flour
1 tsp salt
2/3 cup butter, very cold
4-6 tbsp ice cold water
Directions
1. Preheat the oven to 350F.
2. To start, prepare the dough. Put the flour into a bowl and add the butter. Using a pastry cutter, mix the butter into the dough until there are no more large pieces of butter and the mixture resembles small peas. Then add the salt and the water and mix until the dough is formed. Wrap in plastic wrap and store in a refrigerator to let rest for about 15 minutes.
3. After 15 minutes, take out and roll out on a floured surface. Set and fit in a pie pan, trimming off any excess. Bake at 350 for 5-10 minutes or until golden brown. Remove and let cool.
4. Next, make the filling. In a medium sauce pan, add the syrup and 2 cups of heavy cream, whisking together. In a small bowl, combine the cornstarch and 1 cup of cream. Cook over medium heat, whisking frequently. Once simmering, start to slowly whisk in the cornstarch mixture to the maple syrup mixture. Bring to a boil and cook for 2 minutes, whisking frequently to not burn the mixture. Cook until the mixture has thickened and coats the back of a spoon.
5. Pour into the pie shell and refrigerate until set, about 3 hours. Garnish with crème fraiche, whipped cream, nutmeg, maple leaf shaped sugar cookies or keep it plain!
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Special Thanks:
Talent: Lauren Nolan of www.lakeshorelady.com/
Shot and edited by: Matt Rice
Royalty Free Music courtesy of Audio Network titled: "Valse Parisienne" by Ian Hughes

[@fglend73]

This recipe isn't good. I made it exactly and the pie literally never set up. It was like a bowl of maple syrup pudding. It did however taste great. It just never formed into a pie

[@Learntocook]

+fglend73 Sorry to hear you were having trouble with the recipe. If you think the mixture seems too thin, we recommend adding a little more corn starch. The filling should certainly not be soupy but will resemble more like a custard-similar to creme brulee. Hope that helps!

[@Jauhara]

I'm a professional baker: Everything wrong in this video: pie crust is raw. Not even par baked. The maple cream can be improved by tempering with eggs and pouring it through a sieve. Then folding in cold, stabilized beaten whipped cream. Or, you can make it like a pecan pie by mixing together cold maple syrup, brown sugar, eggs, melted butter, and vanilla and baking it in a par baked shell. You also forgot to dock the crust before not baking it long enough. Or use dry beans and parchment paper.