Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
ixer on high speed, beat cream cheese until fluffy. Gradually beat
et cool.
To make Maple Cream Filling: In a medium mixing
>Beat egg whites and cream of tartar until foamy.<
ake is baking, make the maple cream and serve cake with a
ere created by putting the maple cream cheese frosting into a piping
nroll into a 9-inch pie plate being careful not to
Blend the milk and the cornstarch, the salt and the maple syrup.
Cook until thickened.
Add beaten eggs and cook one minute more.
Stir in butter and pour into shell.
Whip cream, slowly adding 2 tablespoons maple syrup.
Spread over cooled pie.
Top with toasted nuts, such as thinly sliced almonds.
150 degrees C). Place the pie crust in its plate in
Bake and cool pie crust according to package directions.<
horoughly, stirring frequently.
Whip cream until stiff peaks form.
g yolks. Once the pastry cream starts to boil, transfer
sugar, cinnamon, nutmeg, and pumpkin pie spice in large bowl.
baking powder, salt and pumpkin pie spice.
In another bowl
Preheat oven to 375\u00b0.
In a heavy saucepan whisk together cream and flour until smooth.
Add maple syrup, butter, salt and pepper.
Cook, stirring over medium heat for 10 minutes or until thickened.
Do not let boil.
Pour filling into pie shell and bake for 30 minutes or until bubbling.
Cool on a rack, then refrigerate until thoroughly cooked before serving.
about 15 minutes, rotating pie shell halfway through baking time
In a medium saucepan, combine the condensed milk and maple syrup.
Cook over low heat, stirring constantly until mixture bubbles up, then cook, uncovered, for 4 minutes, watching carefully to prevent scorching.
Pour into the pie shell.
Let cool completely, about three hours.
Top with whipped cream.
In a large saucepan combine maple syrup, condensed milk and the pinch of salt.
Heat over very low heat, stirring constantly until bubbles form in center of pan.
Cool slightly.
Pour into baked pie shell.
Refrigerate for at least 2 hours.
Top with whipped cream or cool whip when ready to serve.
Blend together 1/4 cup of the milk and cornstarch in a saucepan.
Stir in remaining milk and 3/4 cup syrup and salt. Cook, stirring constantly, until mixture boils.
Remove from heat. Add butter.
Stir and cool.
Whip cream and add 1 cup to cooled filling.
Spoon into pie crust.
Add remaining syrup to whipped cream and spoon on pie.
Garnish with almonds.
eat cream cheese on medium speed till smooth. Blend in the maple