• 1 ½ cups (190g) All-Purpose Flour: Provides the structure for our flaky crust. Make sure to spoon it into the measuring cup and level it off, don’t scoop directly from the bag.
• ½ teaspoon Salt: Enhances the flavor of the butter and flour, balancing the sweetness of the filling.
• ½ cup (113g) Unsalted Butter: Must be very cold and cut into small, ½-inch cubes. Cold butter creates steam pockets during baking, resulting in flaky layers.
• ¼ cup (60ml) Ice Water: Use water with ice cubes in it, but only measure the water itself. You might need slightly more or less, added one tablespoon at a time, to bring the dough together.
• ¾ cup (180ml) Pure Maple Syrup: The star of the show! Use a high-quality, pure maple syrup. Grade B (now often labeled as Grade A Dark Robust) is highly recommended for its intense, complex maple flavor. Avoid pancake syrup, which is mostly corn syrup and artificial flavors.
• ¼ cup (50g) Granulated Sugar: Adds a touch more sweetness and helps with the texture of the custard. You can slightly adjust this based on the sweetness of your maple syrup and personal preference.
• ¼ cup (30g) Cornstarch: The primary thickening agent for our cream filling, ensuring it sets up perfectly smooth and sliceable.
• ½ teaspoon Salt: Crucial for balancing the sweetness of the maple and sugar, enhancing the overall flavor profile.
• 4 Large Egg Yolks: These add richness, color, and help thicken the custard filling. Reserve the whites for another recipe (like meringue cookies or an omelet). Ensure your eggs are at room temperature for better incorporation.
• 2 cups (480ml) Whole Milk: Provides the liquid base for the cream filling. Whole milk offers the best richness and creamy texture.
• ¼ cup (60ml) Heavy Cream: Adds extra luxuriousness and creaminess to the filling, making it incredibly smooth.
• 2 tablespoons (28g) Unsalted Butter: Stirred in at the end, off the heat, this adds extra richness, silkiness, and flavor to the finished filling.
• 1 ½ teaspoons Pure Vanilla Extract: Complements and enhances the maple flavor, adding another layer of aromatic depth.
• 1 cup (240ml) Heavy Cream: Very cold, for optimal whipping volume.
• 1-2 tablespoons Powdered Sugar (Confectioners’ Sugar): Sweetens the cream slightly. Adjust to your taste.
• ½ teaspoon Pure Vanilla Extract: Adds flavor to the whipped cream.
• (Optional) 1 tablespoon Pure Maple Syrup: To subtly echo the pie’s main flavor in the topping.
