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Bacon Maple Cream Pie

Photo Credit
Becky Luigart-Stayner
The Editors
Yield
Makes 6 to 8 servings.
Category
Pies and Pastries
Course
Desserts
Credit
Kathy Kexel, Marshfield, Wisconsin
Sources
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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.

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The Old Farmer's ÃÛÌÒÁµÈË Editors

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