Maple Mousse Pie


Cool and creamy, this pie is perfectly sweet thanks to the rich flavor of maple syrup.

Maple Mousse Pie
Yield: 1 (9-inch) pie
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  1. 1 cup graham cracker crumbs
  2. 1⁄2 cup pecans, finely chopped
  3. 2 tablespoons sugar
  4. 1⁄4 teaspoon kosher salt
  5. 6 tablespoons unsalted butter, melted
  1. 3 tablespoons cornstarch
  2. 1⁄4 teaspoon kosher salt
  3. 1 cup whole milk
  4. 3⁄4 cup maple syrup
  5. 2 large egg yolks
  6. 1 cup heavy whipping cream
  7. 2 tablespoons sugar
  1. Preheat oven to 350°.
  2. 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.
  3. Bake until lightly browned, 10 to 12 minutes. Remove from oven, and let cool completely.
  4. 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
  5. to cook, stirring constantly, until thickened and bubbly, approximately 2 minutes. Remove from heat, and let cool completely.
  6. In a medium bowl, beat cream and sugar at medium speed with an electric mixer until stiff peaks form.
  7. 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.
Taste of the South


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