Cool and creamy, this pie is perfectly sweet thanks to the rich flavor of maple syrup.
Maple Mousse Pie
2014-09-04 22:08:50
Yield: 1 (9-inch) pie
Crust
- 1 cup graham cracker crumbs
- 1⁄2 cup pecans, finely chopped
- 2 tablespoons sugar
- 1⁄4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
Filling
- 3 tablespoons cornstarch
- 1⁄4 teaspoon kosher salt
- 1 cup whole milk
- 3⁄4 cup maple syrup
- 2 large egg yolks
- 1 cup heavy whipping cream
- 2 tablespoons sugar
Instructions
- Preheat oven to 350°.
- In a medium bowl, stir together graham cracker crumbs, pecans, sugar, salt, and melted butter until well combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate.
- Bake until lightly browned, 10 to 12 minutes. Remove from oven, and let cool completely.
- In a medium saucepan, combine cornstarch and salt. Add milk, maple syrup, and egg yolks, whisking to combine. Bring to a boil over medium heat, stirring constantly. Continue
- to cook, stirring constantly, until thickened and bubbly, approximately 2 minutes. Remove from heat, and let cool completely.
- In a medium bowl, beat cream and sugar at medium speed with an electric mixer until stiff peaks form.
- Whisk cooled maple mixture until smooth. Gently fold whipped cream into maple mixture. Spoon into crust, smoothing top with an offset spatula. Freeze until firm, approximately 1 hour. Serve immediately.
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