Maple Walnut Pie with Rum Whipped Cream
This pie is like a big, delicious butter tart — only better.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 576 |
| pro | 8 g |
| total fat | 37 g |
| sat. fat | 15 g |
| carb | 57 g |
| fibre | 2 g |
| chol | 144 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 16% |
| vit A | 23% |
| folate | 22% |
-
Large Batch Sweet Pastry
3/4 cup (175 mL) whipping cream
1 tbsp (15 mL) dark rum (or 1 tsp/5 mL rum extract)
Filling:
2 cups (500 mL) walnut halves
4 eggs
1 cup (250 mL) packed brown sugar
1 cup (250 mL) maple syrup
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) vanilla
Preparation:
On floured surface, roll out pastry to 1/4-inch (5 mm) thickness. Fit into 9-inch (23 cm) pie plate; trim edge to 1/2-inch (1 cm) overhang. Fold under and flute.
Filling: Arrange walnuts over pastry. In bowl, whisk together eggs, sugar, maple syrup, butter and vanilla. Pour over walnuts. Bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just firm to the touch, shielding edge with foil if browning too quickly, about 40 minutes. Let cool on rack. (Make-ahead: Let stand at room temperature for up to 24 hours.) Cut with serrated knife.
Whip cream with rum. Serve with pie.
Additional Information
Source
Canadian Living Magazine: January 2005
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For more ideas on cooking with Real Cream, click here |
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