Best Maple Custard Pie Recipes

MAPLE CUSTARD PIE

Steps:

• Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
• Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
• Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
• In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
• Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.

PUMPKIN MAPLE CUSTARD PIE

Steps:

• Pre-heat oven to 350 F.
• Mush together two pie crusts in a deep pie dish and pre-bake the crust using dried beans to weight it down, cover the top with foil and bake for 20 min, but keep checking. You want it to be cooked to semi-firm.
• Separate the egg yolks from the whites in two separate bowls.
• Set aside the whites, and put the egg yolks and the rest of the ingredients, except the Cinnamon sticks and sugar, in a bowl and mix to incorporate.
• In the bowl with the egg whites, add the sugar, then use an electric mixer to beat the egg whites until they form soft peaks. You don't want it to be a full meringue, just soft and creamy.
• Gently fold in the beaten (sugared) egg whites into the other (maple/pumpkin) mixture using a rubber spatula and swirling it around till reasonably incorporated. Pour everything into the pre-baked pie crust and bake at 375 for 30 min, keeping the top covered with foil. Keep checking the pie with a toothpick that comes out clean---which means it's done.
• Once the pie has cooled, decorate the top, and cover any hot spots with the Cinnamon sticks.

MAINE MAPLE-CUSTARD PIE

Steps:

• PASTRY 1. In a food processor, combine the flour, granulated sugar, salt, and baking powder. Pulse to blend them. Add the butter and pulse until the mixture resembles cornmeal with small chunks of butter. Add the water and pulse until dough just comes together. 2. On a lightly floured counter, work the dough gently until it forms a ball. Flatten the dough into a disk and wrap in foil. Refrigerate for 1 hour. 3. Set the oven at 375 degrees. Have on hand a 9-inch pie pan. 4. On a lightly floured counter, roll the dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pie pan. Fold the overhang under like a hem and crimp the edges. Prick the dough all over and line it with foil. Add pie weights. Bake for 15 minutes. Remove the foil and pie weights. Continue baking for 7 minutes or until the dough looks cooked on the bottom. Leave to cool. 5. Lower the oven temperature to 350 degrees. FILLING 1. In an electric mixer, whisk the maple syrup and heavy cream until frothy. 2. Add the brown sugar, egg yolks, nutmeg, and Calvados, if using. Beat vigorously. Pour the filling into the crust and sprinkle the top with maple or granulated sugar. 3. Bake for 45 minutes or until the filling puffs up into a souffle-like custard but still jiggles slightly. Cool for at least 2 hours. Serve at room temperature with whipped cream or ice cream.