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gardengrl_gw

Need help with Maple Cream Pie recipe

gardengrl
11 years ago

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.

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