Rosca de Reyes
Christina Morales, Caroline Lange, La Monarca Bakery
147 ratings with an average rating of 3 out of 5 stars
147
About 2 hours
Maple Cream Pie With Blueberries
- Total Time
- 1½ hours, plus cooling and chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:One 9-inch pie
- 1disk All-Butter Pie Crust
- All-purpose flour, for rolling
- 1cup/330 grams pure maple syrup
- ½cup/110 grams packed dark brown sugar
- 2packed tablespoons cornstarch
- ½teaspoon fine sea or table salt
- 3cups/725 grams half-and-half
- 4large egg yolks
- ½teaspoon cornstarch
- 1cup/150 grams blueberries
- 3tablespoons granulated sugar
- 1½cups/360 grams heavy cream
For the Pie
For the Topping
Preparation
- Step 1
Make the pie: If the dough has been refrigerated for more than an hour, let sit at room temperature for 10 minutes first. On a lightly floured surface, use a lightly floured rolling pin to roll the dough into a 12½-inch round. Roll the dough up onto the pin, then unroll it over a standard (not deep-dish) 9-inch pie plate, centering it. Gently tuck and press it into the bottom and sides of the plate without stretching the dough. Fold the overhang of dough under itself around the rim so that the dough extends a little over the edge of the plate. If you’d like, crimp the edges of the dough.
- Step 2
If the dough has softened, refrigerate or freeze it until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer. While the dough chills, position a rack in the lowest position in the oven and heat to 375 degrees.
- Step 3
Use a fork to poke holes all over the bottom of the dough without piercing all the way through, if possible. Line the dough with a sheet of crumpled parchment paper. (Crumpling helps it lie flat against the dough.) Fill the lined dough to the top with pie weights, such as dried beans.
- Step 4
Bake on the bottom rack until the edges are light golden brown and the sides look dry, 25 to 30 minutes. Remove the pie weights with the parchment and return the empty shell to the bottom rack. Bake until the bottom is golden, 5 to 10 minutes. Cool on a rack.
- Step 5
Bring the maple syrup to a boil in a large saucepan over medium heat. Boil (without stirring) until reduced to ¾ cup, about 7 minutes. Pour the syrup into a liquid measuring cup.
- Step 6
Spread the brown sugar in the same saucepan off the heat (no need to wash it). Sprinkle the cornstarch and salt over it and whisk well, then whisk in the half-and-half until blended. Whisk in the egg yolks until evenly incorporated. Continue whisking and add the reduced syrup in a slow, steady stream.
- Step 7
Bring the mixture to a boil over medium heat, whisking continuously, then continue at a full boil with big bubbles, whisking often, until very thick, 7 to 10 minutes. (When you run the whisk across the bottom of the saucepan it should leave a clear trail.) Scrape into the cooled pie crust and spread in an even layer. Cool to room temperature, then refrigerate, uncovered, until cold and firm, at least 3 hours. The pie can be refrigerated for up to 3 days (and should be covered after 3 hours).
- Step 8
Make the topping: Mix the cornstarch with 1 tablespoon cold water and set next to the stove. Combine the blueberries, sugar and 2 tablespoons water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Simmer just until the liquid is tinted by the berries, about 1 minute, then stir in the cornstarch mixture. Simmer, stirring continuously, until the liquid has thickened slightly, about 1 minute. Remove from the heat and transfer to a bowl. Refrigerate uncovered until cool, stirring occasionally.
- Step 9
Whisk the cream with an electric mixer or by hand (which will take a while and be a workout, but it works) until medium-firm peaks form. (The peaks should stand up and curl down at the tip.)
- Step 10
Dollop the cream over the chilled maple pie and swirl to create peaks and valleys. Spoon some of the berry mixture into the valleys and swirl, if you’d like. Serve immediately with the remaining berry mixture on the side.
Private Notes
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Cooking Notes
JB
My custard was quite soft despite setting in fridge 24 hours. To me, pie crust didn’t add anything and just the filling made exactly as-is with the cream and blueberries was delicious (would work great as parfaits!). Could easily use just 1 cup of cream—had lots left over.
Ahuva Greenblatt
Corn starch needs a full boil to set properly -- if you didn't give it the full time, the custard will still be soft.
Emily
The flavors of this pie are really delicious, but as others note, we also had trouble getting the filling to set properly. It cooked but is a bit runny, so if we make this again we'll probably add an extra tablespoon of cornstarch. We also used dark maple syrup and found it difficult to reduce by 1/4, perhaps bc the syrup was already fairly concentrated. After our first batch started to harden, we decide to just use 3/4 c dark maple syrup and the filling still came out very maple-y!
Maddie W.
This is an incredibly rich pie. One friend said it was like eating maple fudge but in pie form. After reading comments from others that some had issues with the filling setting properly, I added an extra two teaspoons of cornstarch, which helped. The trickiest part was determining what “very thick” meant in terms of consistency when cooking the filling. I found it took a lot longer than 7 minutes on my stovetop to bring it to a pudding-like consistency. But the patience was worth it.
Rio S
Made this for thanksgiving this year, really really wanted to love but it was just too sweet even for me who has a crazy sweet tooth. Served with really tart berry compote and unsweetened coconut cream and still had trouble finding balance. I also found the texture could use something crunchy, maybe a crumble or some toasted nuts?
Monica D
I made this for Thanksgiving but based on others’ comments, I doubled the cornstarch and ditched the crust, serving it as a pudding. I stirred in about ⅓-½ C tahini at the end, which took the edge off the crazy sweetness & added another dimension. Served with the blueberry sauce, whipped cream, & candied pecans - it was the star of the night!!
BD Traveler
This pie is heavenly. The flavors work so well together and it just makes me so happy every time I take a bite.
Hillary in Boston
This requires a very large pot because it foams up and splatters. I made the mistake of adding more cornstarch while it was boiling and ended up with lumps, which I had to strain out. Oops. The extra cornstarch is probably not necessary if 1. The two tablespoons are packed and 2. You let it boil long enough.
TC
Love this recipe with a few tweaks! Used the walnut/almond flour crust from the Cranberry Curd Tart recipe and it was excellent. Added more cornstarch, reduced the syrup for longer, and boiled the custard for longer than 7 mins as well. Added a few cranberries to my blueberry reduction and loved it.
Janet
I needed 360 g pie dough. It took a while for the maple syrup to reduce, I measured it twice before it had reduced to 3/4 cup. I used 3 cups whole milk with 2 TBSP cornstarch to thicken it, an electric beater for the first seven minutes while the mixture was on the stove, then a whisk for 10 minutes and finally it was thick enough. Then I took whipped cream which I had whipped and put into the fridge (1/2 cup of cream before whipping) and added to the milk, syrup mixture. It was fantastic!
Bekki
I found this to be very flat. Sweet, and not very complex at all. I tried adding spices (nutmeg,cinnamon,ginger) I also made a crushed ginger snap crust. I will say as the custard sat the flavors were better. But, without additions I’m afraid it’s a no go.
Ellen GF
I made a GF walnut crust which was not only much easier than a regular pastry crust but added a very nice texture. Concur w all the comments about the set being too soft but that did not stop my 13 year old granddaughter (& others) swooning over the results. I will make it again.
Emma
this is delicious. based on others notes I used two heaping tablespoons of cornstarch & boiled for about 12 minutes & the custard had the perfect texture. I also used frozen blueberries bc that’s what I had on hand & it worked perfectly, I next time I just wouldn’t add the extra water as I had to cook down the mixture a bit more.
Jo Stef
The filling came out perfectly but I had to cook it between 20-25 minutes bubbling the entire time.
Hannah R
This pie is so delicious after a day of refrigeration, the maple flavor becomes much more pronounced. Also used 3 TBSPs cornstarch and didn’t have an issue with thickening, especially when served a day later. Also very good by itself or with vanilla ice cream or whipped cream, the blueberries were good but not necessary- my opinion. Was a major hit!!
Mei B.
This pie was so delicious! I made this recipe for a friendsgiving dinner and it was a big hit. After reading comments I decided to add an additional 2 tsp corn starch to the filling, and it set perfectly.
khoa
Made this yesterday! The maple cream itself has incredible flavor. I was looking for the indicator (whisk leaving clear trail) which made me cook the thing for close to 15 mins? And I got nervous and added an extra tsp of cornstarch. It DEFINITELY set, maybe too much. I will try it next time with the 10 minute time frame for a more mousse like texture. Also this is probably basic but if you’re not finishing the pie in one go, the whipped cream will droop. So whip as you go.
Wendy
I thought this would be good as a parfait, as others have noted. Mine set but was a soft custard and the all-butter crust in the fridge was quite firm to cut. The contrast between these two left me a little disappointed.
EB
I didn't have any trouble with the custard setting, I think the trick is allowing the full rolling boil for a good 7 minutes once the cornstarch is added. This was delicious and did indeed taste like a very upscale pancake!
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