Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups heavy cream
- 1/2 cup pure maple syrup
- 1/4 cup bourbon
- 4 egg yolks
- 2 tablespoons unsalted butter, cut into small pieces
- Whipped cream, for serving
Special equipment needed:
- 9-inch pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the sugar, cornstarch, and salt.
4. In a saucepan, heat the heavy cream, maple syrup, and bourbon over medium heat until it comes to a simmer.
5. In a separate mixing bowl, whisk the egg yolks until smooth.
6. Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
7. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon, about 5-7 minutes.
8. Remove the saucepan from the heat and stir in the butter until melted and smooth.
9. Pour the filling into the prepared pie crust and smooth the top with a spatula.
10. Cover the pie with plastic wrap and refrigerate for at least 2 hours, or until set.
11. Once the pie is set, remove the plastic wrap and bake in the preheated oven for 10-12 minutes, or until the crust is golden brown.
12. Let the pie cool to room temperature before serving with whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 375°F
Serving size:
Makes 1 9-inch pie, serves 8-10 people.
Nutritional information:
Calories per serving: 450
Fat: 27g
Carbohydrates: 47g
Protein: 3g
Sodium: 115mg
Sugar: 36g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of bourbon, you can use rum or brandy.
- Instead of a pre-made pie crust, you can make your own from scratch.
Variations:
- Add chopped pecans or walnuts to the filling for a nutty twist.
- Use brown sugar instead of granulated sugar for a deeper flavor.
- Top the pie with a layer of caramel sauce before serving.
Tips and tricks:
- Make sure to whisk the egg yolks thoroughly to prevent lumps in the filling.
- Use a wooden spoon to stir the filling while cooking to prevent it from sticking to the bottom of the saucepan.
- Let the pie cool completely before slicing to prevent the filling from spilling out.
Storage instructions:
- Store leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie on a decorative platter or cake stand.
- Garnish the pie with a drizzle of maple syrup or a sprinkle of cinnamon.
Garnishes:
- Whipped cream
- Caramel sauce
- Chopped nuts
- Maple syrup
- Cinnamon
Pairings:
- Serve the pie with a cup of hot coffee or tea.
- Pair the pie with a glass of bourbon or whiskey for a boozy dessert.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
- Roasted sweet potatoes
Troubleshooting advice:
- If the filling is too thin, cook it for a few more minutes until it thickens.
- If the filling is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to refrigerate the pie for at least 2 hours before baking to prevent the filling from curdling.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Sugar cream pie is a traditional dessert from Indiana, also known as Hoosier pie.
- The addition of maple syrup and bourbon adds a modern twist to this classic recipe.
Flavor profiles:
- Sweet
- Creamy
- Rich
- Maple
- Bourbon
Serving suggestions:
- Serve the pie as a dessert after a hearty meal.
- Bring the pie to a potluck or holiday gathering to share with friends and family.
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Taste: Sweet, Creamy, Maple, Bourbon, Rich, Maple-Flavored, Bourbon-Flavored