Ingredients
Crisp Crust
- 1 stick (8 tablespoons) unsalted butter, soft
- 2/3 cup Dixie Crystals Confectioners Powdered Sugar
- 1 large egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour* or Gluten-Free Measure for Measure Flour by King Arthur Baking Company
Maple Cream Filling
- 2 cups milk
- 1 cup whipping or heavy cream
- 1 cup maple syrup (recipe was developed using real maple syrup)
- 5 large egg yolks
- 1/3 cup Dixie Crystals Dark Brown Sugar, packed
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 5 tablespoons +1 teaspoon cornstarch
- 4 tablespoons unsalted butter
Decoration
- 3/4 cup whipping cream
- 2 tablespoon Dixie Crystals Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- For crust mix butter and powdered sugar until well blended. Add egg and mix until well combined. Add salt and vanilla.
- Sift flour and add in one step. On lowest speed mix until just combined. Do not overmix.
- Press dough evenly flat onto a sheet of plastic food film. Place dough in refrigerator or freezer for at least 30 minutes or until well chilled.
- Meanwhile chill work surface area that you will be rolling dough on by placing 1-2 cookie sheets filled with ice cubes on area.
- Set aside a 9-inch-deep pie pan and preheat oven to 385°F.
- Sprinkle chilled area lightly with flour and roll dough into a circle large enough to cover entire pie pan. Place dough into place and remove excess.
- Prick bottom of pie shell with a fork. Place in oven, using pie weights or beans are not necessary.
- Check pie after 4-5 minutes of baking. If bubbles are forming prick again with a fork. If a small area of sides has collapsed, press it back up. Bake until pie shell is golden to light brown, about 15-17 minutes.
- For filling, in a saucepan large enough to hold all ingredients bring milk, cream, and maple syrup to a boil.
- Place egg yolks in a bowl large enough to hold 3 cups of liquid. Add brown sugar and whisk rapidly for at least 1 minute until very smooth. Add salt, vanilla, and cornstarch and combine well. Once milk is nearly boiling, add about a cup of hot milk to yolk mixture and whisk smooth.
- When milk is boiling add yolk mixture and whisk over heat until thickened and shows thick bubbles. This will happen in less than 1 minute.
- Remove from heat and add butter. Stir butter very gently with a spatula. Do not continue whisking as this will break down this mixture and make it runny.
- Pour into pie shell. Place in refrigerator until completely chilled.
- For cream border, whip whipping cream, sugar, and vanilla to firm peaks and pipe a border of cream on edge of chilled pie.
- If desired, drizzle a small amount of additional maple syrup on pie when serving.
Dixie Crystals Insight
Pie pans vary in depth, for this dessert, select a pie pan that can hold 7 cups of water.
The recipe for this tart crust has been tested with successful results, using Gluten-Free Measure for Measure Flour by King Arthur Baking Company.
In this recipe maple syrup is boiled with milk and cream. Near the boiling point, the milk will be bubbly and hot cream may splash. Consider wearing a long sleeve shirt to protect your skin.