When making goodies with maple syrup, I always like to use copious amounts of nature’s nectar. Bonus when adding booze. Am I right? Welcome to maple whisky spice pie.
I’ve been wanting to make a maple pie for ages, but never found a recipe that seemed to inspire. Then I found Crown Royal’s Maple Whisky and knew the time was right to make this sweet dream come true.
If you like maple sugar candy and you like whiskey and you like pie…then this is the dessert por vous!
Maple Whisky Spice Pie (adapted from John Phillip Carroll)
- single flaky pie crust
- 1/4 cup flour
- 2 Tablespoons sugar
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 4 egg yolks
- 1 1/4 cups pure dark maple syrup
- 2 Tablespoons maple whisky
- 1 cup heavy whipping cream
- Preheat the oven to 450°F. Roll out the dough and place into the pie pan. Trim and decorate the edges as you see fit. Prick the bottom several times with a fork. Brush lightly with one egg and a splash of milk (optional). Prebake crust for 12 minutes. Take out and set aside to cool.
- Combine flour, sugar, nutmeg, cinnamon, and salt together in a medium bowl.
- Put butter in a large bowl and beat until smooth and creamy. Add flour mixture and beat until evenly mixed. Add the egg yolks and beat again until fully combined. Whisk in maple syrup and whisky. Add cream and whisk mixture until smooth. Pour into prepared pie shell.
- Bake for 10 minutes and then reduce the temperature to 325°F and continue to bake for 45 minutes, or until a knife or toothpick inserted into the center comes out clean. Remove pie and set aside to cool.
- Allow pie to cool for at least 2 hours or overnight before serving.
It’s the last day of 2011 and I have never been looking forward to a new year more than I am this one. I’m in Houston, having been reunited with an old friend, and we’re both looking to ring in 2012 with a bang. He doesn’t like cheesecake which means he’s one of the best kind of friends to have since you don’t have to feel guilty for not sharing. *wink*
Of course I couldn’t let him go without pie, so my first night here, I made these two beauties.
Like old friends, the recipe I am sharing with you today are lots of old familiar holiday flavors all rolled into one pie…or cheesecake…is cheesecake considered pie? Well for today I am considering it a cream cheese pie!
Happy New Year everyone, and may it be the start of very good things. And really, if you spend it eating cheesecake flavored with eggnog and drenched in butter and rum…you’re ahead of the game.
adapted from Cast Sugar’s recipe
- 1 cup beaten into submission gingersnaps
- 3 Tablespoons melted butter
- 2 (8oz.) packages cream cheese, softened
- 8 oz. mascarpone cheese
- 1 cup white sugar
- 3 Tablespoons all-purpose flour
- 1 c. eggnog
- 2 eggs
- 2 teaspoons rum
- 1 teaspoon ground nutmeg plus a pinch to sprinkle on top
- 1/2 cup light-brown sugar
- 1/2 cup heavy cream
- 1/2 cup dark rum
- 2 tablespoons unsalted butter, chopped
Preheat oven to 325°F. In a medium bowl combine ground gingersnaps and butter. Press into the bottom of your pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Preheat oven to 425°F. Blend with an electric mixer the cream cheese, mascarpone, sugar, flour and eggnog until smooth. Blend in eggs, rum, and nutmeg. Pour mixture into cooled crust. Sprinkle nutmeg on top for a decorative touch.
Bake in preheated oven for 10 minutes.
Reduce heat to 250°F and bake for 45 minutes, or until center is barely firm to the touch. Let cool completely and refrigerate for 2 hours before serving. Probably best to make this the night before.
To make the hot buttered rum sauce, in a small heavy saucepan over medium heat, stir brown sugar and heavy cream until sugar is melted. Pour in rum, and simmer, stirring until the sauce is smooth, thickened, and reduced. Stir in butter until melted. Let cool for 15 minutes before pouring over slices of cheesecake.