MAPLE CREAM MERINGUE PIE
This dessert won first place in the pie category at the annual Vermont Maple Festival. It's simple to make and uses more maple syrup than most other maple cream pies.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll crust to fit a 9-in. pie plate. Trim and flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly, 2-3 minutes. Reduce heat to medium; cook, stirring constantly, 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Pour into pastry shell., In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 389 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 138mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
MAPLE CREAM PIE
Provided by Samantha Seneviratne
Categories dessert
Time 8h50m
Yield 8 to 10 Servings
Number Of Ingredients 14
Steps:
- Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
- Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
- Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
- Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.
MAPLE CREAM PIE
This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
NUTMEG-MAPLE CREAM PIE
This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don't let making your own pie crust intimidate you: our pie guide has everything you need to know.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 1h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
- In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
- Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.
Nutrition Facts : @context http, Calories 467, UnsaturatedFat 13 grams, Carbohydrate 37 grams, Fat 34 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 19 grams, Sodium 230 milligrams, Sugar 20 grams, TransFat 0 grams
QUEBECOIS MAPLE CREAM PIE
I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.
Provided by CTREYNARD
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
- Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
- Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
- Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g
SOUR CREAM RAISIN MERINGUE PIE
From Betty Crocker's Cookbook, 1972, 'Betty' says..."A surprise pie! The rich, spicy filling is topped with a brown-sugar meringue."
Provided by WhoKnew
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°F.
- Blend cornstarch, all sugar, salt, and nutmeg in saucepan. Blend in sour cream. Stir in egg yolks, raisins, and lemon juice. Cook over med heat, stirring constantly, until mixture thickens & boils. Boil & stir 1 minute. Immediately pour into baked pie shell.
- BROWN-SUGAR MERINGUE RECIPE.
- 3 egg whites, 1/4 teaspoon cream of tartar, 6 tablespoons brown sugar, 1/2 teaspoon vanilla. Beat egg whites & cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time--continue beating until stiff & glossy. Do not underbeat. Beat in vanilla.
- Heap meringue onto hot pie filling; spread and carefully seal meringue to edge of crust to prevent shrinking or weeping.
- Bake about 10 min or until lightly browned.
- Cool away from draft.
Nutrition Facts : Calories 435.8, Fat 15.9, SaturatedFat 7.9, Cholesterol 89.8, Sodium 228, Carbohydrate 71.4, Fiber 1.2, Sugar 55.2, Protein 5.2
MAPLE PECAN PIE II
This is the 1999 American Pie Council's National Pie Championship's "Best of Show " and the first place winner in the Nut Category.
Provided by DINNER2
Categories Desserts Pies Pecan Pie Recipes
Time 4h30m
Yield 8
Number Of Ingredients 18
Steps:
- Sift together flour, 1 teaspoon salt and 1 teaspoon sugar into mixing bowl. Cut in shortening with a pastry blender until mixture resembles cornmeal. Combine water, vinegar and 1 egg; add liquid one tablespoon at a time, sprinkling over flour mixture and tossing with a fork to form soft dough. Shape into three discs. Wrap with plastic wrap. Refrigerate 3 to 24 hours. (Extra pastry may be frozen for later use.)
- Preheat oven to 350 degrees F (175 degrees C).
- Line a 9 inch pie plate with pastry. Brush inside of unbaked pie shell with slightly beaten egg white.
- Mix 3/4 cup sugar, syrups, vanilla and salt with 4 beaten eggs until blended. Stir in pecans and melted butter. Pour filling into pie shell.
- Bake for 45 to 55 minutes or until center is set. Remove from oven and brush hot pie top with maple syrup. Cool and store in refrigerator.
Nutrition Facts : Calories 890.4 calories, Carbohydrate 103.8 g, Cholesterol 136.6 mg, Fat 50.3 g, Fiber 2.9 g, Protein 10.9 g, SaturatedFat 13.7 g, Sodium 516.3 mg, Sugar 44.2 g
MAPLE CREAM PIE
My aunt in Vermont always used to make this. Very delicious. Needs to chill in the frig for several hours.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, mix together 1/4 cup milk and cornstarch.
- Gradually stir in remaining milk, 3/4 cup syrup and salt.
- Over medium heat, cook, stirring constantly, until mixture comes to a boil.
- Remove from the heat.
- Stir 1/4 cup hot mixture into the egg yolks; return all to the saucepan.
- Cook, stirring constantly until the mixture is thickened and bubbly.
- Remove from heat; stir in butter.
- Cool thoroughly, stirring frequently.
- Whip cream until stiff peaks form.
- Fold 1 cup into cooled filling; spoon into prepared pie crust.
- Fold remaining syrup into remaining cream; spread on top of pie.
- Chill for several hours.
Nutrition Facts : Calories 2848.6, Fat 176.7, SaturatedFat 95.5, Cholesterol 824.5, Sodium 1901, Carbohydrate 294.8, Fiber 1.6, Sugar 161.4, Protein 29.6
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