MAPLE CREAM PIE
This pie is delicious and I serve it often when I have guests over for dinner. New York is one of the nation's top producers of maple syrup.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.
Nutrition Facts : Calories 396 calories, Fat 24g fat (13g saturated fat), Cholesterol 114mg cholesterol, Sodium 245mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.
MAPLE SYRUP PIE
Folks in New Hampshire apparently appreciate maple syrup almost as much as we do in Vermont. When my husband and I took a road trip through New Hampshire, we discovered this pie at a number of diners and restaurants. We loved it so much we created our own version. -Laurie Herr, Westford, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. In a large saucepan, whisk cornstarch and water until smooth; whisk in syrup. Bring to boil; cook and stir until thickened, about 4 minutes. Remove from heat; stir in butter until melted. Set aside to cool., On a lightly floured surface, roll dough for bottom crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Chill 30 minutes. Meanwhile, roll remaining dough to 1/4-in.-thickness; cut out maple leaves with 1-1/2 to 2-1/2- inch cookie cutters. Place on a baking sheet; chill., Transfer maple filling to prepared pie plate. Bake 10 minutes on a lower oven rack. Reduce oven setting to 350°. Bake until crust is golden and filling is bubbly, 35-40 minutes. Cool completely on a wire rack. Bake leaf cutouts until golden brown, 8-10 minutes. Arrange cutouts on top of pie to serve.
Nutrition Facts : Calories 536 calories, Fat 26g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 340mg sodium, Carbohydrate 73g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.
MAPLE PUMPKIN PIE
Tired of traditional pumpkin pie? The maple syrup in this special pie provides a subtle but terrific enhancer. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°. Bake 45-50 minutes longer or until crust is golden brown and top of pie is set (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set., In a small bowl, beat the cream, confectioners' sugar, syrup and pumpkin pie spice until stiff peaks form. Pipe or dollop onto pie. Sprinkle with pecans if desired.
Nutrition Facts : Calories 489 calories, Fat 26g fat (16g saturated fat), Cholesterol 121mg cholesterol, Sodium 290mg sodium, Carbohydrate 59g carbohydrate (40g sugars, Fiber 2g fiber), Protein 7g protein.
MAPLE CHIFFON PIE
Topping with whipped cream, and a lavish sprinkling of grated maple sugar, this makes an elegant treat from a Quebec kitchen If you live in the US and dont have access to MAPLE SUGAR, you can ORDER it online from www.vermontcountrystore.com, or www.bakerscatalogue.com
Provided by Bluenoser
Categories Dessert
Time 4h20m
Yield 1 pie
Number Of Ingredients 10
Steps:
- Soak gelatin in cold water.
- Heat milk, maple syrup and salt in top of double boiler. SLowly add egg yolks.
- Add gelatin, stir to dissolve and allow mixture to cool.
- Whip cream, flavour it with vanilla, and set half of it aside.
- Fold rest along with egg whites into the cooled custard.
- Pour into baked pie shell.
- Top with remaining whipped cream.
- Chill well.
Nutrition Facts : Calories 2135.4, Fat 142.4, SaturatedFat 73.9, Cholesterol 720.7, Sodium 1700.2, Carbohydrate 184.9, Fiber 1.3, Sugar 102.6, Protein 32.5
MAPLE-PECAN-PUMPKIN CHIFFON PIE
Make and share this Maple-Pecan-Pumpkin Chiffon Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h8m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Refrigerate pie crust until ready to use.
- In a bowl, combine the amaretto and water; sprinkle the gelatin over the liquid and set aside to soften.
- In a saucepan, combine the milk, egg yolks, brown sugar, maple syrup, pumpkin, spices, and salt.
- Place over medium to med-low heat and cook, whisking virtually nonstop, until the mixture thickens somewhat (the change will be subtle) about 8 minutes; do not let the mixture boil.
- Remove from the heat and immediately add the gelatin mixture, stirring well to blend.
- Place the bowl in a larger bowl of ice water and let the filling cool, stirring frequently, until cool to the touch (you may want to add more ice when the first cubes melt.
- Meanwhile, using a chilled bowl and chilled beaters, beat the whipping cream using an electric mixer until stiff but not grainy; cover and refrigerate; wash and dry the beaters.
- In a bowl, beat the egg whites using a mixer until they hold soft peaks; add the sugar and continue to beat until stiff and glossy but not dry.
- Add the whites and about 1/3 of the whipped cream to the chilling.
- Fold gently until evenly combined.
- Add the remaining whipped cream and fold again until evenly mixed.
- Fold in the chopped pecans; scrape the filling into the chilled pie crust, smoothing the top with a spoon.
- Cover with loosely tented foil and refrigerate at least 4 hours or overnight.
- To serve: garnish pie with pecan halves and serve with a dollop of whipped cream.
MAPLE PECAN PIE
This maple pecan pie is a classic dessert recipe for a reason. Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h20m
Number Of Ingredients 14
Steps:
- Dough: Whisk together flour, granulated sugar, and salt in a large bowl. Add butter, tossing to evenly coat. Rub butter between fingers and thumbs, continuing to toss with flour until mixture has texture of coarse sand. Sprinkle evenly with ice water and stir with hands, gently kneading a few times, just until a dough forms. Flatten into a disk, wrap tightly in plastic wrap, and refrigerate until firm, at least 2 hours and up to 2 days.
- Preheat oven to 350 degrees. On a lightly floured surface, roll out dough to a 12-inch round. Transfer to a 9-inch pie dish. Trim excess, leaving a 1-inch overhang, then fold edges under. Crimp edges as desired. Transfer to a rimmed baking sheet and freeze until firm, about 30 minutes.
- Filling: Meanwhile, melt butter in a saucepan over medium heat. Stir in brown sugar, syrup, and flour and cook, stirring constantly, just until mixture is smooth and thoroughly combined, about 1 minute. Let cool slightly, about 5 minutes. Whisk together milk, eggs, vanilla, and salt in a large bowl. Slowly add warm butter mixture, whisking constantly, until smooth. Pour filling into pie shell, then arrange pecans evenly on top.
- Bake until pie is puffed and set along edges but still wobbly in center when gently shaken, 1 to 1 1/4 hours. (Loosely tent pie with foil if top darkens too quickly.) Let cool completely on a wire rack before serving.
EASY CHIFFON PIE
"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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MAPLE CREAM PIE RECIPE - TASTE AND TELL
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5/5 (2)Category DessertCuisine AmericanTotal Time 6 hrs
- In a large saucepan, whisk together the cornstarch and the salt. Slowly whisk in 1/2 cup of the milk. Whisk in the rest of the milk and 3/4 cup of maple syrup. Cook over medium heat until thickened, then reduce the heat and continue to cook for 2 minutes, stirring constantly.
- Turn off the heat, then slowly whisk in some of the hot mixture into the egg yolks, whisking constantly. Stir the egg mixture back into the saucepan and return the pan to the heat, cooking and stirring constantly for 2 more minutes. Turn off the heat and whisk in the cubes of butter, one at a time, until fully incorporated and melted. Stir in the maple extract. Let the mixture come to room temperature.
- Whip the whipping cream until it starts to thicken, then slowly add in the powdered sugar (if using). Continue to whip until soft peaks form. When the pudding mixture is just at room temperature, fold in 3/4 cup of the whipped cream. Pour the pudding into the baked pie crust.
- Stir the remaining 1 tablespoon of maple syrup into the remaining cream and spread over the top of the pudding. Refrigerate the pie for a few hours or overnight.
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