Best Amish Maple Cream Pie Recipes

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AMISH MAPLE CREAM PIE



Amish Maple Cream Pie image

this is a recipe from Vermont where my son and d-i-l went to college, met and fell in love. Ooey, gooey, maple cream.

Provided by mandabears

Categories     Pie

Time 22m

Yield 1 pie

Number Of Ingredients 5

1 (14 ounce) can condensed milk
2/3 cup real maple syrup, i usually use dark grade b
1 pinch salt
9 inches baked pie shells
whipped cream or Cool Whip (to garnish)

Steps:

  • In a large saucepan combine maple syrup, condensed milk and the pinch of salt.
  • Heat over very low heat, stirring constantly until bubbles form in center of pan.
  • Cool slightly.
  • Pour into baked pie shell.
  • Refrigerate for at least 2 hours.
  • Top with whipped cream or cool whip when ready to serve.

Nutrition Facts : Calories 2826.6, Fat 96.9, SaturatedFat 38.1, Cholesterol 143.7, Sodium 1646, Carbohydrate 456, Fiber 6.6, Sugar 358, Protein 44.5

MAPLE CREAM PIE



Maple Cream Pie image

Provided by Samantha Seneviratne

Categories     dessert

Time 8h50m

Yield 8 to 10 Servings

Number Of Ingredients 14

1 1/2 ounces walnuts (about 1/3 cup)
1 tablespoon granulated sugar
1 1/2 cups all purpose flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 cup (1 stick) cold unsalted butter, cut into pieces
2 to 4 tablespoons iced water
1 1/4 cups pure maple syrup
6 large egg yolks
1/4 cup cornstarch
2 cups whole milk
1 cup heavy cream
1/2 teaspoon kosher salt
2 tablespoons unsalted butter
1 cup cold heavy cream, whipped to soft peaks

Steps:

  • Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
  • Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
  • Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
  • Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

MAPLE CREAM MERINGUE PIE



Maple Cream Meringue Pie image

This dessert won first place in the pie category at the annual Vermont Maple Festival. It's simple to make and uses more maple syrup than most other maple cream pies.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
2 tablespoons cornstarch
1/4 cup water
1 cup maple syrup
1 cup heavy whipping cream
2 large egg yolks, lightly beaten
3 tablespoons butter
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll crust to fit a 9-in. pie plate. Trim and flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly, 2-3 minutes. Reduce heat to medium; cook, stirring constantly, 2 minutes longer. Remove from the heat., Stir 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. Pour into pastry shell., In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

Nutrition Facts : Calories 389 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 138mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

AMISH CREAM PIE



Amish Cream Pie image

I found and made this recipe today...this pie is SO good! The recipe comes from Midwest Living's April 2003 issue, originally from the M&M Cafe in Monticello, Wisconsin.

Provided by Hey Jude

Categories     Pie

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups half-and-half or 2 1/2 cups light cream
1/2 cup butter
1/4 cup packed brown sugar
1 teaspoon vanilla
1 9-inch baked pie crust
ground cinnamon

Steps:

  • In a medium saucepan, stir together the sugar, cornstarch and salt.
  • Whisk in the half-and-half or light cream and cook and stir over medium heat until the mixture is thickened and bubbly.
  • Remove from heat.
  • Stir in butter, brown sugar and vanilla until butter melts.
  • Pour into baked pie shell and sprinkle lightly with cinnamon.
  • Bake the pie in a 325° oven for 30 minutes- the center of the pie will not be set.
  • Cool the pie on a wire rack for 1 hour.
  • Chill for 3 to 6 hours before serving- pie will set up upon chilling.
  • Cover for longer storage.

MAPLE CREAM PIE



Maple Cream Pie image

This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Pastry for single-crust pie (9 inches)
1/4 cup cornstarch
1/4 teaspoon salt
1-3/4 cups whole milk, divided
3/4 cup plus 1 tablespoon maple syrup, divided
2 large egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
Sliced almonds, toasted

Steps:

  • Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., 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; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.

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Amish Maple Cream Pie is a classic dessert that is often served during special occasions, including Thanksgiving and Christmas. It is a sweet and delicious pie that is made with simple ingredients and a lot of love. The recipe for Amish Maple Cream Pie has been passed down from generation to generation, and it has become a cherished tradition for many families.

History

The Amish community is known for their traditional way of life, which includes living off the land and cooking with simple ingredients. Maple syrup is a common ingredient in their cuisine, and it is often used as a sweetener in desserts. The Amish Maple Cream Pie recipe was likely created as a way to use up surplus maple syrup during the autumn harvest. This dessert has since become a beloved tradition in the Amish community and beyond.

Ingredients

The ingredients for Amish Maple Cream Pie are simple and can be found in most kitchens. They include:

  • Pie crust
  • Maple syrup
  • Cornstarch
  • Egg yolks
  • Evaporated milk
  • Butter
  • Whipped cream (optional)

Preparation

The preparation for Amish Maple Cream Pie is relatively easy, but it does require a bit of patience and attention to detail. Here are the steps to make this delicious dessert:

  1. Preheat your oven to 350°F.
  2. Prepare your pie crust according to your preferred recipe or use a pre-made crust.
  3. In a saucepan, combine maple syrup and cornstarch. Mix thoroughly.
  4. Whisk in egg yolks and evaporated milk until the mixture is smooth.
  5. Heat the mixture on medium heat, stirring constantly until it thickens, about 10-15 minutes.
  6. Add butter, and continue to stir until the butter is melted and the mixture is smooth.
  7. Pour the mixture into the prepared pie crust and bake for 30-35 minutes, until the pie is set.
  8. Allow the pie to cool completely before serving.
  9. If desired, serve with whipped cream on top.

Variations

While the traditional Amish Maple Cream Pie recipe is delicious on its own, there are several variations that can be made to suit different tastes. Here are a few ideas:

  • Add chopped nuts to the filling to give the pie an extra crunch.
  • Instead of a traditional pie crust, use a graham cracker crust to give the pie a different texture.
  • For a lighter version, use low-fat evaporated milk and reduce the amount of butter used in the recipe.
  • Experiment with different types of syrup, such as honey or agave, to create a unique flavor profile.

In Conclusion

Amish Maple Cream Pie is a delicious dessert that is steeped in tradition and history. It is a wonderful way to celebrate special occasions or to simply enjoy a sweet treat with your loved ones. With its simple ingredients and easy preparation, it is a recipe that anyone can master. So why not give it a try and see for yourself why this pie has become a beloved staple in many kitchens?

When it comes to delicious and satisfying desserts, nothing beats the classic and timeless goodness of a homemade Amish Maple Cream Pie. This dessert is a perfect combination of maple syrup, cream, and eggs, baked into a buttery crust until golden-brown perfection. If you're planning to make this epic treat for your family or friends, here are some valuable tips to ensure a perfect outcome.

1. Use Real Maple Syrup

One of the essential ingredients in making an Amish Maple Cream Pie is maple syrup. This is where the flavor of the dessert comes from, so it is essential to use high-quality maple syrup. It would be best to go for pure maple syrup, as it has a more robust and fuller flavor than its artificial counterparts. Also, refrain from using pancake syrup as it contains high fructose corn syrup, which can affect the texture and taste of the pie.

2. Use a Homemade Pie Crust

While store-bought pie crusts are convenient, they do not compare to a homemade one. Making a pie crust from scratch is easy and will give you a flakier and buttery crust that perfectly complements the rich filling. There are several recipes and tutorials online to guide you through making a pie crust, so don't be intimidated.

3. Pre-bake the Pie Crust

One mistake that many bakers make when making an Amish Maple Cream Pie is not pre-baking the crust. Pre-baking the crust ensures that it is crispy and flaky, and not soggy or undercooked once the filling is added. To pre-bake the crust, preheat your oven to 375°F, then bake the crust for 10-15 minutes until it is lightly browned.

4. Use Room Temperature Ingredients

Using room temperature eggs and cream is crucial in making a smooth and creamy filling. When the eggs and cream are at room temperature, they combine easily and evenly, resulting in a more consistent texture. Take out the eggs and cream from the refrigerator at least an hour before making the pie to allow them to come to room temperature.

5. Temper the Eggs

Tempering the eggs is an essential step in making the Amish Maple Cream Pie filling. Tempering means gradually adding hot liquid to the eggs to bring them up to temperature, preventing them from scrambling or cooking. To temper the eggs for the filling, whisk them in a bowl, then gradually add the hot cream mixture while whisking continuously.

6. Use a Water Bath

Baking the Amish Maple Cream Pie in a water bath ensures that the filling cooks evenly and becomes smooth and creamy. To make a water bath, place the pie dish in a larger baking sheet or pan, then fill the pan with hot water until it reaches halfway up the pie dish. Cover the top of the pie with tin foil to prevent the pie's top from browning too quickly.

7. Chill the Pie Before Serving

After the pie is baked, let it cool to room temperature, then refrigerate for at least two hours before serving. Chilling the pie helps it set, making it easier to cut into slices. Additionally, the Amish Maple Cream Pie tastes better when it is cold, with the flavors coming together beautifully.
Conclusion
Making an Amish Maple Cream Pie may seem intimidating, but with these tips, you can easily create a delicious and satisfying dessert that your family and friends will love. Remember to use high-quality ingredients, pre-bake the crust, temper the eggs, use a water bath, and chill the pie before serving. With these tips, you can create a perfect Amish Maple Cream Pie that will impress everyone.

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