Maple Cream Pie

Rich shortcrust pastry filled with a creamy light maple syrup and pecan nut filling, Maple Cream Pie is served chilled. If you cannot obtain pecans, walnuts may be substituted.

3 eggs, separated

6 fl. oz. maple syrup


11. oz. single cream J oz. gelatine, dissolved in

1 tablespoons warm water

2 oz. – cup pecans, chopped

1 x

9-inch Flan Case, made from rich shortcrust pastry, baked blind and cooled

In a medium-sized mixing bowl, lightly beat together the egg yolks, syrup and cream using a wire whisk or rotary beater.

Place the bowl over a saucepan half filled with hot, but not boiling, water.

Set the pan over low heat and cook the mixture, stirring constantly with a wooden spoon, for 5 minutes or until the mixture has thickened sufficiently to coat the back of the spoon. Do not allow the mixture to come to the boil or the egg yolks will scramble. Remove the pan from the heat.

Lift the bowl off the pan. Set the mix-ture aside to cool to lukewarm, stirring occasionally. Stir in the dissolved gelatine, blending it in thoroughly. Set the mixture aside until it is just beginning to set.

Meanwhile, in a medium-sized mixing bowl beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, fold the egg whites into the setting custard. Fold in the chopped pecans.

Spoon the filling into the flan case.

Place the pic in the refrigerator to chill for 2 hours, or until it has set and is completely cold.

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