Maple-Walnut Cream Pie
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
48
Spice
40
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Granulated Sugar1 tsp
Salt4 tbsps
Vegetable Shortening (cold)1 tbsp
Apple Cider Vinegar3 cup
Walnut (finely chopped)1.25 tsps
Unflavored Gelatin (powder)2 cups
Heavy Cream (cold)2 large
Egg1 tsp
Maple Extract1 cup
Sugar (confectioners')Directions:
1
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine
2
Add the shortening and pulse until the mixture looks like cornmeal
3
Add the butter and pulse until it is in pea-size pieces
4
Add the vinegar and 2 tablespoons ice water; pulse until the dough just comes together but is still crumbly
5
Turn out onto a piece of plastic wrap; shape into a disk and wrap
6
Refrigerate until firm, at least 1 hour or overnight
7
Roll out the dough into a 12-inch round on a lightly floured surface
8
Ease into a 9 1/2 -inch deep-dish pie plate
9
Fold the overhanging dough under itself and crimp with your fingers or a fork
10
Refrigerate until firm, about 30 minutes
11
Preheat the oven to 350 degrees F
12
Line the crust with foil, then fill with pie weights or dried beans
13
Bake until lightly golden around the edge, about 20 minutes
14
Remove the foil and weights and continue baking until golden all over, about 15 more minutes
15
Transfer to a rack and let cool completely
16
Meanwhile, make the filling: Spread the walnuts on a baking sheet; bake until toasted, about 7 minutes
17
Let cool completely
18
Dissolve the gelatin in 1/4 cup warm water
19
Whisk the maple syrup, granulated sugar, 1/4 cup heavy cream and the eggs in a saucepan over medium heat
20
Cook, stirring constantly with a wooden spoon, until slightly thickened, about 7 minutes
21
Let cool slightly, then stir in the dissolved gelatin and maple extract until smooth
22
Cover and refrigerate until just cooled and pudding-like, about 15 minutes
23
Beat the remaining 1 3/4 cups heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes
24
Transfer 2 cups of the whipped cream to a medium bowl and fold in 1/2 cup toasted walnuts, then fold the walnut whipped cream into the chilled maple pudding until well combined
25
(Set aside the remaining walnuts and refrigerate the remaining whipped cream for topping
26
) Pour the filling into the cooled crust
27
Refrigerate until firm, 2 to 4 hours
28
Top with the remaining whipped cream and walnuts just before serving
29
Photograph by Con Poulos