If you're in the mood for something that hits the sweet spot between indulgent and comforting, this Maple Vanilla Custard Pie is just the ticket. With a rich, creamy filling and a hint of maple, it’s a perfect dessert for cozy gatherings or just treating yourself on a chilly evening.
Maple syrup brings a natural sweetness and a unique depth of flavor that you just can’t get with plain sugar. Make sure to choose a good quality one for the best taste. Whole milk and heavy cream are the backbone of our custard, giving it that smooth, velvety texture. Eggs are crucial for setting the custard; they create that lovely, jiggly consistency we’re aiming for. The granulated sugar adds a touch of sweetness to balance the maple flavor. Vanilla extract is like the background music that ties everything together, offering a warm, inviting aroma. A pinch of salt enhances all the other flavors, while a dash of ground nutmeg (if you choose to add it) gives a gentle spice that complements the custard beautifully. Top it all off with whipped cream for a light, fluffy garnish that makes each bite feel extra special.
This pie is delightful on its own, but you could serve it with a scoop of vanilla ice cream for an extra indulgent treat. For a seasonal twist, pair it with a spiced apple or pear compote. It’s also lovely with a cup of herbal tea or a glass of chilled dessert wine.
First things first, preheat your oven to 350°F. This ensures that once your pie is ready to bake, the oven is too. Grab your pre-made pie crust and fit it snugly into a 9-inch pie dish, setting it aside while you prepare the filling.
Now, let’s get that custard going. In a medium saucepan, combine the whole milk and heavy cream. Warm them over medium heat, stirring occasionally, until you see steam rising but make sure it doesn’t boil. It should be warm enough to incorporate smoothly with the eggs later.
In a separate, large mixing bowl, whisk together the eggs, maple syrup, granulated sugar, vanilla extract, and salt. You’re aiming for a smooth, well-combined mixture here. Slowly pour in the warm milk mixture, whisking constantly. This gradual addition helps avoid curdling, which is key for a smooth custard.
Once your custard mixture is ready, pour it into the prepared pie crust. If you’re using nutmeg, sprinkle it over the top now. Carefully place the pie in your preheated oven and bake for 45-50 minutes. You’ll know it’s done when the custard is set but still has a slight wobble in the center.
Let the pie cool to room temperature before moving it to the fridge. It needs at least two hours to chill and fully set. Once it’s ready, serve your pie chilled with a generous dollop of whipped cream.
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