Pumpkin Custard Pie
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Directions
Item No.
161003
Item No.
170801
Ingredients
- 1 ready-to-bake pie crust, precooked according to directions
- 2 cups heavy cream
- 2 egg yolks and 4 whole eggs, lightly beaten
- 1 cup Stonewall Kitchen Maple Pumpkin Butter
Optional Maple Meringue Topping:
- 2 egg whites, room temperature
- ¼ cup granulated sugar
- 2 Tablespoons Stonewall Kitchen Maine Maple Syrup
- ¼ tsp Cream of Tartar
Directions
- Preheat oven to 325°F.
- Heat cream in a small, heavy saucepan. Warm thoroughly but do not simmer. Remove from heat and stir gradually into beaten eggs.
- Add Maple Pumpkin Butter and mix well.
- Pour custard into pre-baked pie shell.
- Bake approximately 40-50 minutes or until custard is set. An inserted knife or toothpick will come out clean.
- Cool before serving.
Optional Maple Meringue Topping:
- Whisk eggs, sugar, maple syrup and cream of tartar in a heat proof bowl until frothy.
- Bring a pot filled with about 2” of water to a slow boil. Carefully place bowl with egg white mixture on top of the boiling water and continuously whisk until the sugars have melted and the mixture is warmed.
- Place egg white mixture into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high until stiff peaks form and the meringue is glossy.
- Spread on top of cooled pie and, using a torch, carefully brown the top before serving. Serve immediately.
