I made this pie before I started shuttling buckets and buckets of pie filling back and forth to and from the refrigerator at work, and before I walked around the bakery in an overworked hysteria screaming, "I hate pie!"
This year at the bakery, we plan to make about 1200 pies. It's enough pies to give me an aversion to any pie holiday. But this pie is so good (so ridiculously good)--with its creamy maple filling and crunchy pecan praline topping--that it might just be the exception . . . 1201?
Maple Pecan Praline Pie
Makes one 9" pie
one par-baked gluten-free pie crust
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
2/3 cup pure maple syrup
3 egg yolks
3 tablespoons butter
1 cup heavy cream
1/4 cup brown sugar
1/3 cup granulated sugar
1 tablespoon corn syrup
2 tablespoons butter
1 teaspoon salt
1 cup chopped pecans
To make the filling, stir together cornstarch and salt in a medium saucepan. Turn on heat to medium-high and add milk and maple syrup. Continue stirring until mixture is thick and bubbles.
I a separate bowl, whisk together egg yolks. Remove one cup of ho pie filling and add it to the egg yolks while whisking constantly. Return to saucepan and stir over medium heat until it bowls. Turn off heat and stir in butter.
Pour cream filling into prepared pie crust. Cover surface with plastic wrap and refrigerate at least a few hours, to overnight.
To make the praline topping, combine heavy cream, sugars, corn syrup, and butter in a medium saucepan. Cook over medium-high heat, stirring gently every 30 seconds or so, until mixture reaches 240 degrees F. Remove from heat and let cool 5 minutes.
Stir in salt and pecans. Vigorously stir for 2 minutes. Drop by the spoonful over the top of the pie. Using a small offset spatula, gently spread praline top over pie. Let set a few minutes, or keep in the refrigerator overnight.
Before cutting, first run a sharp knife under very hot water.