From the Kitchen of Terri Bergman

Maple Candied Tarté (Maple Syrup Pie)

SERVES: 8-10
LEVEL: Intermediate—you got this!

Pie Dough or Puff Pastry (rolled thin)
Purchase refrigerator pie dough or check our *KB PIE CRUST RECIPE

For the Filling:
1 ½ Cups of (packed) dark brown sugar
1 C. Pure Maple Syrup
1 C. Heavy Cream
½ C (1 stick) Salted butter (quick melt on this)
3 Tbsp. Cognac/or Brandy
2 tsp vanilla extract
3 eggs
1 Tbsp Corn Starch

For the Garnish:
Whipped cream

Roll out pie dough, or puff pastry (thin on puff) and line a large size pie plate. Preheat oven to 350 Convection, Line a baking sheet with foil or parchment paper for pie plate baking.

In large glass bowl, mix brown sugar, heavy cream, maple syrup, melted butter until smooth and blended. At this point microwave this mixture 30 – 60 seconds to melt a little and whisk to smooth.

Add cognac (or brandy) and vanilla. Incorporate eggs one at a time, whisking mixture each time. When smooth, Add corn starch and whisk until smooth.

Pour the filling into the crust and place pie plate on the foil or parchment lined baking sheet.

Bake Pie approximately 60 minutes, until puffy but still a little wobbly in center. The top should remind you of the look of Crème Brûlée (and actually so will the taste!) Remove from oven and cool a minimum of 3 hours or longer.  No refrigerating this pie. If storing, loosely cover.

Serve pie with whipped cream. Enjoy this special treat!

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