Maple Cream Pie Recipe (2024)

FAQs

What's the difference between maple syrup and maple cream? ›

Simply put, maple cream is natural maple syrup boiled, cooled, and then stirred with no added ingredients. Maple butter is also a product that is created from maple syrup, but it has other ingredients (mainly butter) added into the mix. Generally, maple butter is created using two parts butter and one part maple syrup.

In North America, "custard pie" commonly refers to a plain mixture of milk, eggs, sugar, salt, vanilla extract and sometimes nutmeg combined with a pie crust. It is distinctly different from a cream pie, which contains cooked custard poured into a cooled, precooked crust.

Maple Cream Uses

It has a velvety texture, similar to creamy peanut butter, making it perfect for spreading on toast, muffins, donuts, or sugar cookies. You can also use maple cream as an alternative topping for waffles or pancakes.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

Pure maple cream has a shelf life of less than one month if stored at room temperature. The maple cream may mold and physically separate into its maple syrup component during this period. The current product requires refrigeration to achieve an acceptable shelf life of 6 months.

If stirring is stopped too soon, the final product may become somewhat grainy due to the formation of larger crystals. Likewise, if the cooking process did not reach the correct temperature, some separation (presence of liquid syrup on top of the crystallized cream) may occur while in storage.

Why does my egg custard pie taste like scrambled eggs? Overbaked custard can lead to an eggy flavor and rubbery consistency. Make sure to bake the custard pie until slightly jiggly in the center.

A Boston cream pie is a cake with a cream filling. The dessert acquired its name when cakes and pies were baked in the same pans, and the words were used interchangeably. In the late 19th century, this type of cake was variously called a "cream pie", a "chocolate cream pie", or a "custard cake".

What is the difference between this pie and custard pie? While both pies have a custard filling, the main difference is that chess pie has cornmeal in the filling. There is also acidity added (from the cider vinegar) to balance out the sweetness of the chess pie.

Maple cream should be refrigerated when not in use. If you plan to keep Maple Cream for any period of time before using, put it into the freezer to keep the consistency and flavor at its best. If Maple Cream separates, simply stir the syrup back into the cream with a sturdy knife or spoon.

What happens if I whip maple syrup? ›

Maple cream is simply maple syrup, cooked to 235 degrees, cooled to 100 degrees, and then beaten with a spoon until very fine crystals form, turning the syrup thick, pale, and opaque. It's decadent, thick, and spreadable—essentially, whipped maple syrup.

If you have more than two years worth, put the excess in the freezer. Here it can be store indefinitely. Sometimes you may see some sugar crystals form in the bottom of the syrup container. This is not a sign of spoilage, but rather just the extra sugar falling out of the syrup itself.

The watery layer between the meringue and the filling (weeping) is usually caused by undercooking. This is where it is important to put your meringue onto hot filling so it can begin cooking right away.

Cook over medium-low heat, stirring constantly, 5-10 minutes until the mixture is thick enough to mound slightly _ until it looks more like pudding than sauce. If it is not cooked sufficiently at this stage, it will be runny even after it is chilled. If you're not sure, cook it more, not less.

Thickening properties: Cornstarch thickens more effectively than flour but needs higher temperatures to thicken. Toss it with sugar first to help it disperse better when it hits liquid.

Maple Cream, or Maple Butter, is basically spreadable maple syrup. Nothing else is added, (except a touch of butter to prevent the syrup from boiling over in the pan) and it has a creamy almost peanut butter like texture. The flavor is intense maple… sweet, but not cloying.

Separation of maple cream occurs when the water content is too high or the invert level is too low. Cream separation does not occur until storage; however, its occurrence can be reduced during production or during storage. Increase finishing temperature. Sugar crystals form a matrix in maple cream.

Maple cream will store in a refrigerator for at least 6 months. With about one-third of a gallon of maple syrup, we made a pint of maple cream. Maple cream, approaching peanut-butter-like consistency as it cools.