Maple sugar pie gets its silky texture from whipped egg whites folded into the maple filling.
Chef Jaime Briones
2 pie crusts
2 cups maple syrup
1 1/2 cups brown sugar
1 cup half and half
7 eggs, separated
1 1/2 cups all purpose flour
Pinch kosher salt
- Combine egg yolks with brown sugar and whisk, until the mixture reaches ribbon stage, with sugar dissolved and the mixture taking on a paler colour and thicker texture. Fold in the maple syrup, flour, and half and half cream. Set aside.
- In a stand mixer with a wire whip, whisk egg whites to medium peaks, add salt, and continue whipping until stiff peaks form.
- Immediately fold whipped whites into maple mixture in three stages, being careful not to deflate.
- Carefully pour the mixture evenly into 2 chilled pie shells.
- Place on the bottom rack of the oven and cook at 400°F for 15 minutes. Reduce the temperature to 325°F, and continue cooking for another 35 minutes.
- To test if fully cooked, gently jiggle the pie. It should move as one cohesive unit.
- Allow maple sugar pie to cool to room temperature, then refrigerate.
Yield 2 pies