Maple Cream Pie
8 servings
90 minutes
Maple cream pie is the embodiment of comfort and sweet delight from American cuisine. Its history traces back to traditional New England desserts where maple syrup is a national treasure. The pie's flavor is a delicate blend of caramel notes from the syrup, creamy softness, and a crunchy nutty accent. It's a dessert for special moments: cozy evenings, festive dinners, or simply for those who appreciate refined sweetness. The creamy texture and vanilla aroma make it particularly appealing, while pecans baked in syrup add noble depth. It can be served chilled, enjoying each bite that melts in your mouth, leaving a long pleasant aftertaste. An ideal choice for connoisseurs of sophisticated desserts!
1
Preheat the oven to 180°C. Melt the butter and add crushed crackers and pecans. Mix well until a homogeneous mass is obtained. Grease the baking dish with butter and press the dough for the crust. Bake for 10 minutes, then set aside to cool.
- Unsalted butter: 175 g
- Wholemeal cookies: 105 g
- Chopped pecans: 30 g
2
Drizzle pecans with maple syrup, sprinkle with salt and cinnamon, and mix well. Spread evenly on a baking sheet lined with parchment paper. Place in the oven for 10 minutes.
- Pecan: 140 g
- Maple syrup: 235 ml
- Salt: pinch
- Ground cinnamon: pinch
3
Reduce the oven temperature to 160°C. In a saucepan, heat the maple syrup and boil it for a couple of minutes to enhance its flavor. Remove from heat and add diced butter. Whisk until the butter melts. Stir in the whipped cream and let the mixture cool for a couple of minutes; its temperature should be slightly above room temperature.
- Maple syrup: 235 ml
- Unsalted butter: 175 g
- Whipped cream: 500 ml
4
Add the yolks, whole egg, and vanilla, and mix well. Pour the mixture onto the cooled crust. Bake for 40 minutes; the yolk mixture should set at the edges and remain slightly liquid in the center. Let the pie cool, then refrigerate for at least 4 hours.
- Egg yolk: 4 pieces
- Chicken egg: 1 piece
- Vanilla extract: 7 ml
5
Whip the cream well and add syrup, dry milk, and vanilla. Spread it on the finished pie and sprinkle with nuts in maple syrup. The pie can be served immediately.
- Whipped cream: 500 ml
- Maple syrup: 235 ml
- Dry milk: 1 tablespoon
- Vanilla extract: 7 ml
- Pecan: 140 g