Maple Cream Pie

Name: Maple Cream Pie
Ingredients: 1 frozen 9-inch deep dish pie shell; 2 1/4 cups whole milk; 2 cups pure maple syrup, grade B; 3 large egg yolks; 1/2 cup all-purpose flour; 3 tablespoons cornstarch; 2 1/2 teaspoons vanilla extract, divided; 1 1/4 cups whipping cream, chilled; 1 tablespoon sugar; walnuts, toasted and chopped

10 ingredients

6 steps

Ingredients

1 frozen 9-inch deep dish pie shell
2 1/4 cups whole milk
2 cups pure maple syrup, grade B
3 large egg yolks
1/2 cup all-purpose flour
3 tablespoons cornstarch
2 1/2 teaspoons vanilla extract, divided
1 1/4 cups whipping cream, chilled
1 tablespoon sugar
walnuts, toasted and chopped

Directions

1

Bake and cool pie crust according to package directions.
2

Whisk milk, syrup and yolks in a large bowl to blend.
3

Whisk flour and cornstarch in medium bowl.
4

Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture.
5

Transfer to a large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into prepared pie crust. Chill until cold, about 3 hours. (You can make up to this point a day ahead--just cover and keep chilled.).
6

Beat cream, sugar and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Spread whipped cream over pie adn sprinkle with walnuts.