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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe is from Bon Appetit in June 2007. This was a recipe request from P&H Truck Stop in Wells River, Vermont. Ingredients:
1 frozen 9-inch deep dish pie shell |
2 1/4 cups whole milk |
2 cups pure maple syrup, grade b |
3 large egg yolks |
1/2 cup all-purpose flour |
3 tablespoons cornstarch |
2 1/2 teaspoons vanilla extract, divided |
1 1/4 cups whipping cream, chilled |
1 tablespoon sugar |
walnuts, toasted and chopped |
Directions:
1. Bake and cool pie crust according to package directions.
2. Whisk milk, syrup and yolks in a large bowl to blend.
3. Whisk flour and cornstarch in medium bowl.
4. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture.
5. Transfer to a large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into prepared pie crust. Chill until cold, about 3 hours. (You can make up to this point a day ahead-just cover and keep chilled.).
6. Beat cream, sugar and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Spread whipped cream over pie adn sprinkle with walnuts.
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