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Prep Time: 40 Minutes Cook Time: 360 Minutes |
Ready In: 400 Minutes Servings: 6 |
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If available, use grade B maple syrup (rather than the more expensive grade A) for the most maple flavor. Chill time included in cook time. Ingredients:
4 large egg yolks |
1/2 cup pure maple syrup |
2 tablespoons dark rum |
1 1/3 cups heavy cream, chilled |
1 (9 inch) prepared graham cracker crusts |
Directions:
1. Add 2 inches of water in a medium saucepan; bring the water to a bare simmer.
2. Whisk the egg yolks and maple syrup together in a medium stainless steel bowl and place the bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.
3. Heat the egg/maple mixture, whisking constantly, until it registers 160° on an instant-read thermometer.
4. Remove the bowl from the pan; using an electric mixer, beat the egg/maple mixture for about 5 minutes or until it is cool and thick; stir in the rum.
5. In another medium mixing bowl, whip the heavy cream, using an electric mixer, until soft peaks form.
6. Gently fold the whipped cream into the egg/maple mixture.
7. Scrape the filling into the prepared pie crust.
8. Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 6 hours and up to 1 day)-I don't know why this pie is called frozen.
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