Maple Cream Pie, French 75, and The Last House on the Street

Ingredients

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 3-4 tablespoons ice water

For the Maple Cream Filling:

• 3/4 cup pure maple syrup
• 1/4 cup brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Make the Pie Crust:

• In a large mixing bowl, combine the flour and salt.
• Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
• Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat the Oven:

• Preheat your oven to 375°F (190°C).

Roll and Bake the Crust:

• Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie pan.
• Transfer the dough to the pan, trim any excess, and crimp the edges.
• Line the crust with parchment paper and fill it with pie weights or dried beans.
• Bake for 15 minutes, then remove the weights and parchment, and bake for an additional 10 minutes until golden brown.
• Let it cool completely.

Prepare the Maple Cream Filling:

• In a medium saucepan, combine the maple syrup, brown sugar, cornstarch, and salt.
• Gradually whisk in the milk until smooth.
• Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
• Reduce the heat and simmer for 1-2 minutes.

Temper the Eggs:

• In a small bowl, whisk the egg yolks.
• Gradually add a small amount of the hot filling mixture to the yolks while whisking continuously.
• Return the egg mixture to the saucepan, stirring constantly, and cook for an additional 2 minutes.
• Remove from heat and stir in the butter and vanilla extract.

Fill the Pie Crust:

• Pour the maple cream filling into the cooled pie crust.
• Smooth the top with a spatula.
• Cover with plastic wrap directly on the surface of the filling to prevent a skin from forming.
• Refrigerate for at least 4 hours or until set.

Make the Whipped Cream Topping:

• In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble and Serve:

• Remove the plastic wrap from the pie.
• Spread or pipe the whipped cream over the set filling.
• Serve chilled, and enjoy the creamy, maple-infused flavors!