VPR Cooks: Maple Cream Pie

Mondays are so much better when pie is involved.

John Van Hoesen is not only our VP for News and Programming, he's also an accomplished baker. He went on a maple cream pie-making spree recently and the staff at VPR's Colchester headquarters were the lucky beneficiaries. They were fantastic! His secret? John uses maple sugar, not maple syrup. You'll find the recipe below - enjoy!

John Van Hoesen's Maple Cream Pie

Prepare and bake a single pie crust; try half butter and half shortening for a flaky crust; success comes when the dough is handled as little as possible.

For the filling:

In a double boiler, add:

1 cup granulated or powdered maple sugar
1/2 cup+ flour
A dash or two salt

Add 2 cups whole milk and cook until thick, stirring all the while. Use a whisk to smooth any lumps.

Beat three egg yolks; divide in half and add some of the hot mixture to the eggs to temper them, stirring the whole time. Combine all and cook again until thick.

When the filling is thick, remove and add two tablespoons butter. At this point, taste. If you prefer a more intense flavor, add about a 1/2 teaspoon of vanilla extract.

Chill.

When ready to serve, whip 1/2 pint heavy cream (more if you like it heaped very high), adding sugar and vanilla to taste. Less is better. Whip until stiff and spoon on topping. Use a pastry bag and large star tip for decorative look, but whip the topping slightly more so that it will hold its shape.

What's your favorite maple recipe? Share it with us in the comments below!