I don’t know if the Boozy Hot Chocolate tipped you off at all – but now that Christmas is FAST approaching, these videos are getting a little… sweeter 🙂
This particular recipe is ALL thanks to my pals over at Learn To Cook! I never even knew this pie existed before we started prepping for this shoot. You can read more about it in their post, but this Canadian inspired pie is super easy to make; plus I doubt any of your family members are going to show up with it! Your Aunt might make her famous Christmas cookies, but who else is going to ring the doorbell with a Maple Cream Pie? You, that’s who. And everyone will love you for it!
PS. Before we launch into the recipe – the dress I’m wearing is from Loft last year, but this one and this one are pretty similar!
2.5 cups maple syrup
3 cups heavy cream
1/4 cup cornstarch
2 cups all purpose flour
1 tsp salt
2/3 cup butter, very cold
6 tbsp ice cold water
Prepare the dough:
Preheat the oven to 350 degrees. Add the cold butter to the flour in a bowl. Using a pastry cutter, cut the butter into the flour until there are no more large pieces and the mixture resembles very small peas. Then add the salt and water and mix with your hands gently until the dough is formed. Wrap in plastic wrap and store in the refrigerator to rest for 15 minutes.
After it’s rested, take out the dough and roll it out on a floured surface. Set it into a pie pan and trim off or fold over any excess. Pinch the edges to make a pretty border. Bake at 350 degrees for 5-10 minutes or until golden brown. Remove and let cool.
Prepare the filling:
In a medium sauce pan, add the syrup and 2 cups of heavy cream, whisking together. In a small bowl, mix and dissolve the cornstarch in 1 cup of cream and set aside. Once the maple syrup/heavy cream is simmering in the pot, start to slowly whisk in the cornstarch mixture. Bring to a boil and cook for 2 minutes, whisking frequently so you don’t burn it! Cook until it’s thickened and coats the back of a spoon. Pour into the pie shell and refrigerate until set, about 3 hours. Garnish with whipped cream and nutmeg! Maple leaf shaped sugar cookies would also be adorable 🙂