Quantcast
Recipe for Bacon Maple Cream Pie | Almanac.com

Order Your Almanac Today!

Bacon Maple Cream Pie

Photo Credit
Becky Luigart-Stayner
Yield
Makes 6 to 8 servings.
Category
Pies and Pastries
Course
Desserts
Credit
Kathy Kexel, Marshfield, Wisconsin
Sources
The Old Farmer's Almanac Readers' Best Recipes

Bacon Maple Cream Pie
Print Friendly and PDF

Bacon and maple in a pie? It doesn’t get much better than this!

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Ingredients
2-1/4 cups whole milk
2-1/4 cups maple syrup, preferably grade A, divided
3 egg yolks
1/2 cup all-purpose flour
3 tablespoons cornstarch
2-1/2 teaspoons vanilla extract, divided
1 baked single 9-inch piecrust, cooled
1-1/4 cups whipping cream, chilled
1 tablespoon sugar
4 slices thick-cut bacon
1 teaspoon Dijon-style mustard
freshly ground black pepper, to taste
Instructions

In a saucepan, whisk together milk, 2 cups maple syrup, and egg yolks.

In a bowl, sift together flour and cornstarch. Gradually whisk flour mixture into milk mixture. Stir in 2 teaspoons vanilla. Heat to boiling, cooking for 8 minutes, or until very thick, stirring constantly.

Pour into prepared crust. Refrigerate.

In another bowl, whip cream with sugar and remaining 1/2 teaspoon vanilla. Spread over chilled pie. Refrigerate.

Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. Set a cooling rack on foil. Arrange bacon slices across rack in rows, not overlapping.

Whisk together remaining 1/4 cup maple syrup and mustard. Generously spoon over bacon. Bake for 12 to 15 minutes. Turn over bacon slices and baste again. Bake for 5 to 10 minutes more, or until bacon reaches desired crispness. Remove from oven and sprinkle with freshly ground black pepper. Set aside for 5 minutes. Coarsely chop cooled bacon. Sprinkle on top of pie.

More Like This

Comments