Tag Archives: custard

Ugly Maple Syrup Pie

Well guys, I’ve gone from a post here about Bright and Beautiful Recipes To Make Us Happy, to pie.  Ugly pie at that.  I’ve tortured myself over this pie post.  In fact, I was so mad at the filling for cracking and the pastry for shrinking, that I left the pie to sit for two days.  Uneaten for two whole days!  After which, I seriously got ahold of myself, and realized that this world has far bigger problems than an ugly pie.

Maple Syrup Pie via SweetRevelations

And guess what?  I make mistakes too.  And this blog is a great place to learn about them.  And from them.  I bet Ree, Nigella, and Ina have had a whole mess of ugly pies.  That doesn’t mean we’re idiots, it just means that in the kitchen, we’re…well…we’re human!

So here it is….my Ugly Maple Syrup Pie.  And friends I have to say, that this was a pretty tasty ugly pie.  The cracking and shrinking didn’t compromise the taste one bit.  As a matter of fact, I was slightly miffed at myself because we let it sit so long, because we love Maple Syrup Pie!   I seriously can’t make up my mind.  I’m mad at the pie, then I’m happy with the pie.  What gives?!

Maple Syrup Pie via SweetRevelations

I’ve written posts, like this one here, on making the perfect pastry.  And when I had the bake shop, my mom was chief pastry maker, because she’s seriously good at it.  It’s golden and tender and oh so flaky.  I’ve also made more pie fillings, than I can shake a stick at.  But some days, I’m just a complete distracted mess in the kitchen, and things don’t turn out picture perfect.  Oh man, I’ve had some doozies.  It happens to all of us.

Maple Syrup Pie via SweetRevelations

Case in point, the ugly pie.  I think I’m doing a public service here really, as I tell you and show you all of the things you shouldn’t be doing with a custard pie.  First off, you should chill the pastry well before baking.  You shouldn’t take pictures of your gorgeous pie crust, as I did here, until the pastry is nice and warm for your #PiDay2016 Instagram photo.  And then, don’t overbake that sweet Maple Syrup custard.  Because if it poofs up like a soufflé, well, you’ve gone too far.

And you’re well on your way to ugly pie.

Maple Syrup Pie via SweetRevelations

Now if mom was here, she would tell me not to fret.  “There’s nothing better than a scratch baked pie!” she always said.  Even in the bake shop, as I worried over fillings that may have oozed slightly, mom would assure me that people were going to be thrilled with their authentic, homemade pie.  And she was right.

So, ugly and all, I’m going to share my recipe for this sweet Maple Syrup Pie, using local Maple Syrup, that is the essence of spring around here when the maple sap is flowing.   It’s a custard pie with pure dark Maple Syrup, brown sugar and butter, that will satisfy any sweet tooth.  It’s a springtime favourite!  Our family all agree’s that the side of unsweetened whipped cream is essential with this dessert, to balance out the sweetness in the pie.

I hope you make this.  Because if you simply pay a little more attention than me, you’ll see how locally produced sweet Maple Syrup can bake into a beautiful, rich and smooth, sweet treat.

Just because I’m nosy and it would make me feel better, I would love to hear about your kitchen disasters in the comments below!

Happy Pie Baking friends,

Renee

xo

 

Maple Syrup Pie

  • unbaked 9 inch pastry shell
  • 1 cup brown sugar
  • 3 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup pure dark Maple Syrup
  • 1 tbsp. melted butter
  • 2 tsp flour

Unsweetened Whipped Cream

  • 1 cup of cold heavy whipping cream

Preheat oven to 350°

  1.  Whisk together the sugar, eggs and cream until well combined.  Whisk in the Maple Syrup, butter and flour.
  2. Pour filling into pastry shell and bake for 50 to 60 minutes.  Filling should still slightly jiggle in the center when moved.   Allow the pie to cool completely before serving.
  3. Whisk cream by hand or with a mixer until soft peaks form.  Serve the pie with the whipped cream.  Refrigerate any left over pie.

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Filed under Pie

Pumpkin Custard {with Brownie Croutons}

I am a complete sucker for fall recipes.  I spend most week-ends in the fall baking.  Breads and pies, cakes and cookies.   I’m sort of ridiculous about it.   Possibly slightly obsessed.

pumpkincustard

Pumpkin is right up there at the top.  My most favoured fall ingredient.  I’ve already shared with you that my mom makes the best pumpkin pie ever.   EVER.  And when I was in the bake shop, I baked a lot of these Brown Butter Pumpkin Cakes.  So moist.  So good.

pumpkincustard2

Most recently, I’ve been consumed with Pumpkin Custard and pudding recipes.   Which tastes exactly like pumpkin pie without the crust.   It’s literally five ingredients.   Topped off with some  whipped cream and the most delectable dark chocolate little brownie croutons ever.

pumpkincollage2

It feels sort of criminal to toast off brownie pieces until they’re in crouton form.  My family thought I was losing my grip on reality when I was putting the brownie pieces in the oven.  Until we took that first crunchie bite and realized there’s no need to feel conflicted!  They taste amazing and offer some rich chocolatey contrast to the smooth pudding.

So good and SO easy!

What’s your favourite fall dessert?

Pumpkin Custard

* taken from Blue Apron Blog
1 3/4 c pumpkin puree
2 eggs
1 1/2 c heavy cream (reserve 1/2 cup for whipped cream)
1 c light brown sugar
1 1/2 tsp Chinese Five-Spice

Pre-heat the oven to 300°F.

1.  In a medium mixing bowl combine all ingredients (except the reserved cream) and whisk until smooth.

2.  Divide the batter between four jars or ramekins.    Place jars on a cookie sheet and bake for 35 minutes, or until the middle is just set.  Serve slightly warm or let them cool and refrigerate until needed.  This is a great make ahead dessert!

3.   Whip the remaining whipped cream until soft peaks form and top the custards just before serving.  Garnish with croutons if desired.

 

Brownie Croutons

1.  Very little brownie is needed to make the croutons.  I used a brownie square, approximately 3″ x 3″ and cut it into small cubes.  Spread the cubes on a baking sheet and bake for 30-40 minutes at 275° , until toasted.   yum!

 

 

 

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Filed under Pudding