Maple-Ginger Custard Pie

Maple-Ginger Custard Pie

I love the combination of maple and ginger. I also love custard pies. So I decided to play around in the kitchen and come up with a good maple-ginger custard pie recipe for Thanksgiving. This year was a great year to play with a recipe because I went to multiple Thanksgiving/Friendsgiving dinners. Which gave me the chance to get feedback and fiddle around with the recipe. Everyone at the first dinner agreed that the first attempt was ok, but nothing to write a blog about. So I made some tweeks. And the result was exactly what I had imagined a maple-ginger pie should be. The maple almost seems to ooze out of the custard in your mouth when you take a bite, the sweet heat of the ginger lingers beautifully, and the maple whipped cream topping mellows the ginger perfectly. Everyone loved it. This will undoubtedly be my new “signature” pie that people will be asking me to bring to potlucks and get togethers.

As usual, I won’t waste my time or yours with some lengthy story. Here is the recipe.

Maple -Ginger Crust

1.5 cups flour (plus flour for rolling out dough)

1/2 tsp salt

1/2 tsp ginger

1/4 cup maple sugar

1/2 cup cold butter

1/3 cup + 2 Tbsp water (give or take)

Preheat over to 400. Mix the dry ingredients together. Cut in the butter until crumbly. Add the water a little at a time until the dough just holds together. Roll out dough to fit pie pan and crimp edges. Bake the crust for 7 minutes. Cool 15 minutes before filling.

Maple- Ginger Custard

4 eggs

1 1/2 cups maple syrup

1 cup cream

1 cup milk

1 tsp vanilla

1 tsp ginger

1/4 tsp salt

With an electric mixer, beat the eggs on low until they are well beaten. Add the remaining ingredients. Beat on low for 2 minutes. Place the pie crust on a baking tin in the oven in case of spills, and slowly pour the custard into the shell. Be careful not to overflow. Depending on the size of your pie plate you may not use all of the custard mix. Bake for 40-50 minutes until a knife comes out clean. Cool completely and then refrigerate overnight.

Maple Whipped Cream

1 cup cream

1/4 cup maple

1/2 tsp vanilla

Combine all ingredients and beat on low for 1 minute. Then beat on high for 3-5 more minutes until you reach your desired consistency.

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