Ingredients:
1 deep-dish frozen pie crust
2 cups heavy cream
3/4 cup sugar
4 tablespoons cornstarch
4 tablespoons unsalted butter
1/4 cup pure maple syrup
1 teaspoon maple extract
1 teaspoon vanilla extract
1/4 teaspoon salt
Topping:
4 tablespoons unsalted butter, melted
3 tablespoons sugar
1 1/2 teaspoons cinnamon
Preparation:
Pre-Bake Crust: Preheat oven to 325º F and arrange your crust in a standard pie dish. Bake for 10-12 minutes, achieving a light browning, and then set aside.
Create Cream Filling: Over medium heat in a saucepan, melt 4 tablespoons butter into the heavy cream. Following that, whisk in cornstarch and sugar, continuously stirring until it thickens (6-7 minutes). Introduce maple syrup, maple extract, vanilla extract, and salt, whisking until smooth.
Pour and Top: Transfer the filling into the pie crust and tenderly drizzle the remaining melted butter atop. Combine sugar and cinnamon and generously sprinkle over the filling.
Bake to Perfection: Let it bake for 25-30 minutes until the crust reaches a golden hue and the filling bubbles with delight. A slightly wobbly center is perfect.
Cool, Set, Serve: Allow it to cool, then refrigerate until set (2-3 hours). Slice it up, serve generously, and watch faces light up with every bite!
Your journey into this delightfully decadent dessert awaits – may every slice whisk you into a world of rich, creamy, and unapologetically sweet indulgence. Enjoy crafting, serving, and of course, devouring this Maple Sugar Cream Pie!
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I had no clue about this
