HL Bakeshop’s Maple Cream Pie

  • 1 cup cornstarch
  • 1 tsp salt
  • 5 cups milk, divided
  • 3 cups maple syrup
  • 8 egg yolks
  • 4 oz butter, cubed
  • 1 pre-baked pie shell

This pie is a huge hit at our holiday pie tastings!

Combine cornstarch and salt in a large, heavy-bottomed pot and whisk together.  Slowly add 2 cups of the milk.  Whisk until cornstarch is dissolved.  Add the remaining milk and the maple syrup.  Whisk well.  Place the pot over low heat and whisk, stirring often, until the mixture has started to get hot.  Increase the heat to medium and whisk constantly until the mixture has come to a boil.  Reduce heat to low and boil 2 minutes, stirring constantly.  Remove from heat and whisk a small amount of the hot mixture into the yolks.  Repeat until the yolks are warmed.  Whisk yolks into the pot and return to medium heat.  Whisking constantly, bring the mixture back to a boil, reduce heat to low and boil for 2 minutes.  Remove from heat, add the butter and whisk until smooth.  Pour warm filling into pie crust.  Press a sheet of plastic wrap onto filling and chill until set for 4-6 hours.  Top with maple-sweetened whipped cream.