Bourbon Maple Cream Pie

With Thanksgiving right around the corner, that means bring on all the pies! This one should definitely have a spot at the table if you’re looking to switch it up at all from the classics. It’s rich in pure maple syrup with a nice little kick of bourbon and mixed together in a luscious creamy custard and topped with more clouds of fresh whipped cream. The whipped cream should be barely sweetened as the pie itself is sweet enough.

Pie Crust

• 2 1/2 cups all-purpose flour
• 1/4 cup sugur
• 1/4 tsp salt
• 1 cup unsalted butter, cold and cubed
• 1/4 cup ice cold water

Bourbon Maple Pie Filling

• 1 1/4 cups pure maple syrup
• 6 large egg yolks
• 1/4 cup cornstarch
• 1/4 cup bourbon
• 2 cups whole milk
• 1 cup heavy cream
• 2 tsp. vanilla extract
• 2 tbsp. unsalted butter
• 1/2 tsp. salt

Whipped Cream

• 1 cup heavy cream
• 2 tbsp. sugar
• 1 tsp. vanilla extract

Directions

Pie Crust

In a large bowl add the flour, sugar, and salt and whisk together. Then with clean hands work the butter into the flour until its pea size. Then slowly add in the water and and keep mixing with a fork until the dough gets shaggy. Add a little more or less water depending. Once the dough starts to come together, knead it a couple times until it’s a smooth dough ball. Then wrap it in plastic wrap and place in the fridge to chill for at least 30 minutes.

Once chilled preheat the oven to 375 degrees. Roll the dough out onto a floured surface to about 1/4 inch thick. Transfer to a pie plate. Trim the excess dough and crimp the edges with a fork or fingers.

Then line the inside with tin foil and either dried beans or rice evenly. This is called blind baking. Place on a sheet pan and bake for about 10-15 minutes until the crust just starts to set. Then remove the tinfoil and weights. Brush the edges with egg wash and dock the inside with a fork, continue to bake for another 10 minutes until it’s golden. Let the crust cool completely.

For the filling

In a small sauce pan, bring the maple syrup to a boil over medium heat. Then when it starts to boil lower the heat to medium low to simmer and continue to reduce. Continue to cook until the syrup is reduced by half. Make sure to keep an eye on it, don’t walk away. (You can occasionally pour the syrup into a glass measuring jar to check)

Then in a medium saucepan, off the stove, whisk the egg yolks with corn starch until smooth. Then gradually pour in the bourbon, milk, heavy cream, vanilla extract. Then add in the butter, salt and reduced maple syrup. Don’t worry if the syrup seizes it will melt and smooth out as it gets heated in the following step.

Place the milk mixture on the stove over medium heat, stirring constantly with a wooden spoon until it gets thickened and coats the back of the spoon. Let it come to a low boil about 7 minutes, pour it through a sieve into the cooled crust and then spread it out evenly. Place in the freezer for about 2 hours or over night. Then top with the whipped cream.

Whipped Cream

Pour the heavy cream into a large bowl along with the sugar and vanilla extract and beat with electric mixer until stiff peaks form. Spoon over the pie and serve! Enjoy!