Toasted Maple Pie | Pie Eyed Love

Ingredients

• 1 9 inch pie crust Choose your favorite or there are recipes on this site.
• 1/2 cup pure maple syrup
• 1/2 cup heavy cream room temperature
• 1/4 cup brown sugar a scant 1/4 cup not packed (I just use a couple of heavy pinches of brown sugar into the bowl)
• 2 Tablespoons fine corn meal I prefer the white cornmeal but any will do
• 1/4 teaspoon cinnamon
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, melted
• 1 teaspoon pure vanilla extract
• 3 large eggs room temperature
• Ahead of time: prepare your favorite pie crust, roll and plate.
• Preheat oven to 400
• Partially bake your pie crust and cool completely. There is a detailed tutorial for this on this site under the crust recipes, or follow your own method.
• Preheat oven to 325
• Tip: Melt butter and measure out heavy cream before you begin. This will help the butter cool off a bit and let the heavy cream come to room temperature.
• Place 1/2 cup maple syrup in a small pot or skillet over medium heat.
• When the syrup is ready, reduce heat and SLOWLY add the heavy cream while whisking. Do this painfully slow so that the syrup doesn't start to clump.
• Once the heavy cream is incorporated, remove from heat and pour the maple cream into a bowl or glass measuring cup to cool.
• Add the vanilla extract.
• Add eggs one at a time, fully incorporating.
• Slowly add the maple cream while gently mixing it in. You want to avoid whisking too many air bubbles into the mixture.
• Cool completely and finish with topping of your choice. The toasted meringue topping really makes a difference here, but you can also use a lightly sweetened whipped topping.
• Store pie in refrigerator for up to three days.
• Facebook
• Twitter
• Google+
• Pinterest