Thanksgiving is our favorite holiday. We love everything about it. Like being together with family and friends. All the good food. Like Christmas without all the pressure – as in no gifts to buy. It’s a day to just chill out and then there’s the football, it makes us happy!
We have so much to be thankful for. It’s nice to acknowledge it and celebrate a little.
Here is one of our favorite recipes for one of our favorite holidays: Maple Custard Pie
This pie requires little effort as far as pies go, just mixing up some ingredients with no no peeling or anything. When making pie crust, try making four at a time to keep extras in freezer until you need one. It is so nice to be able to pop a pie in the oven whenever you want.
This pie does need a little time to set, so make sure to prepare it the day before or at least early in the morning of the day that you are plan to eat it:
• All-Purpose Pie Dough
• 2/3 c. half and half or whole milk
• 1 tbsp. Cornstarch
• 1 c. heavy cream
• 3/4 c. maple syrup medium or dark amber preferably
• 1/8 tsp. salt
• 2 tsp. vanilla extract
• 4 lg. eggs lightly beaten
To make the filling:
Preset oven to 325° degrees F. In a medium non-reactive saucepan whisk together the half-and-half and Cornstarch until it is well smooth and blended. Whisk in the cream. Heat, while whisking, over medium-high heat until it boils and thickens slightly, about a minute. Set aside to let it cool for five minutes.
Using a whisk, beat together your maple syrup, salt, eggs, and vanilla in a large, heat-proof bowl until very well blended. Then while whisking, very slowly pour your hot cream mixture into the egg mixture in a thin stream so as to avoid overheating and possibly curdling the eggs.
Strain the custard through a fine sieve into the pie shell.
Baking the pie:
Place on a rimmed baking sheet in the middle third of the oven; bake for 15 minutes. Reduce the heat to 300° F., and continue baking until the filling appears set except in the center when the pan is jiggled, about 20 to 25 minutes. Transfer the pie to a wire rack until cooled, then refrigerate, covered, at least 2 hours and up to 3 days before serving. Serve chilled, cut into wedges. Add a dollop of whipped cream, if desired.