MAPLE CREAM PIE

MAPLE CREAM PIE

At risk of sounding like a local tourism campaign for the Midwestern states, I’m just going to put this out there:  Autumn in the Great Lakes region is breathtaking.  Take a walk some weekend in late September or early October in a local forest preserve, or take a drive through the countryside.  Let the crisp air fill your lungs as you take in the colors of the changing trees around you.  Allow yourself to be swept away by the sun-dappled trees of orange and red, gold and brown.  Breathe deep, and let that moment transport you away from the world as you know it for just a little while.  Smile, remember, and then have some pie with your friends.

A close friend of mine, a long-time resident of Canada, once said that there was really no truly identifiable flavor of home for her than Maple.  As trees and temperatures change, allow yourself a moment to sit with a hot cup of coffee and enjoy the rich flavor of this pie.  Better yet, put on a fresh pot, and share with your friends.

MAPLE CREAM PIE:

For Crust:

·         2 Packages of Cinnamon Graham Crackers

·         1/3 Cup Brown Sugar

·         6 Tbs. Melted Butter

For Filling:

·         ¼ Cup Cornstarch

·         ¼ tsp. Salt

·         1 ¾ Cup Milk, Separated

·         ¾ Cup, plus 1 Tbs. of Maple Syrup, Divided

·         2 Egg Yolks, Lightly Beaten

·         2 Tbs. Butter

For Cinnamon Whipped Cream Topping:

·         2 Cups Heavy Whipping Cream

·         2 Tbs. Powdered Sugar

·         1 tsp. Cinnamon

·         ½ tsp. Vanilla Extract

For Candied Pecans:

·         1 Cup Brown Sugar

·         1 tsp. Cinnamon

·         1 tsp. Salt

·         1 Egg White

·         1 Tbs. Water

·         1 Lb. (4 Cups) Pecan Halves

DIRECTIONS:

For Crust:

Process cinnamon graham crackers in a food processor and set aside into a mixing bowl.  Add brown sugar and melted butter and mix thoroughly until all crumbs are coated.  Press crumbs into a baking sprayed pie plate.  Bake at 350 degrees for 5 – 7 minutes.  Cool completely before filling.

For Filling:

Combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.

In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; fold into remaining mixture.
For Cinnamon Whipped Cream:

In a large bowl, beat heavy whipping cream at a high speed for 2-3minutes.  Gradually add powdered sugar, cinnamon, and vanilla as cream thickens.  Spread topping on top layer with a spatula or decoratively pipe with a pastry bag and tip.  Garnish with candied pecans.  Refrigerate for at least 8 hours.

For Candied Pecans:

Preheat oven to 250 degrees F (120 degrees C).

Mix sugar, cinnamon, and salt together in a bowl.

Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.

Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.