Ingredientes para Maple Cream Pie
- 3 cups milk
- 2 tablespoons cornstarch
- Real Maple Syrup
- pinch of salt
- 2 large egg yolks
- 1/4 cup (1/2 stick) unsalted butter
- Whipping Cream
- 9 Inch Pie Shell
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Cómo preparar Maple Cream Pie
- In a medium saucepan, whisk together 1/4 cup milk and 2 tablespoons cornstarch until smooth.
- Gradually whisk in the remaining 2 3/4 cups milk, 3/4 cup maple syrup, and a pinch of salt.
- Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens (about 5-7 minutes).
- Remove from heat.
- In a separate bowl, whisk 2 large egg yolks. Temper the yolks by slowly whisking in 1/4 cup of the hot milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining custard.
- Cook over low heat, whisking constantly, until the mixture thickens further and is smooth and bubbly (about 1-2 minutes). Do not boil.
- Remove from heat and stir in 1/4 cup (1/2 stick) unsalted butter until melted and incorporated.
- Pour the custard into a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and cool completely, stirring occasionally.
- In a large bowl, beat 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Gently fold 1 cup of the whipped cream into the cooled custard.
- Pour the custard filling into your prepared 9-inch pie crust.
- In a separate bowl, gently fold the remaining 1 cup whipped cream with 1/4 cup maple syrup until combined.
- Spread the maple whipped cream topping evenly over the custard filling.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop and the pie to set.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
645g
Fat
477g
Carbs
98g
