Need help with Maple Cream Pie recipe
Last time I made this pie, the custard didn't set and it was soupy. I got the recipe here (can't remember who). Anyway, I'm going to attempt it again tonight for a lunch function at work tomorrow.
Can anyone tell me what might have gone wrong with this recipe? I was thinking that maybe 3 egg yolks was too little? Does it need more cornstarch?
Maple Cream Pie
1 frozen deep dish 9-inch pie crust
2 1/4 cups whole milk
2 cups Grade B maple syrup
3 large egg yolks
1/2 cup all purpose flour
3 T cornstarch
2 1/2 tsp vanilla extract, divided
1/4 cups chilled whipping cream
1 T sugar
Toasted chopped walnuts
Bake and cool pie crust according to package instructions. Whisk milk, syrup, and yolks in a large bowl to blend. Whisk flour and cornstarch in medium bowl. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture. Transfer to large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into pie crust. Chill until cold, about 3 hours. Beat cream, sugar, and remaining 1/2 tsp vanilla in medium bowl until peaks form. Spread whipped cream over pie and sprinkle with walnuts.