It is not too far from spring when the sap will start flowing in the maple trees here in Michigan. Michigan ranks 5th or 6th in the United States, depending on the year, in the production of maple syrup with Vermont as number 1. The Canadian Province of Quebec is by far the largest producer, responsible for about 3/4’s of the world’s product. Hard to believe it takes 35-45 gallons of sap to make 1 gallon.
If you see any jugs hanging from a tree in Michigan you will know they are making their own maple syrup. Just ask Hilda @ Along the Grapevine as she makes her own maple syrup. What fun but a lot of work. No, Gene and I never did make our own syrup even though we had lots of maples on our property. 🙂
Maple syrup is a favorite ingredient in many recipes I have made or just by itself over some warm pancakes. There is always a jug in the refrigerator and another one in the pantry so I never risk running out of this 100% natural sweetener.
A tiramisu would be more appropriate to make to go with my Lasagna Updated but I did not plan ahead as I need to sort through around 25 recipes and pick out the best one or maybe combine some recipes.
When I saw this pie and how simple it was I thought I would bring a little bit of my great State of Michigan to all of the party goers at Fiesta Friday #53. However, I am bringing this yummy pie via snowmobile as we are in the beginning of our largest snowstorm in 10 years! No Superbowl party tonight. Once again thanks to Angie and her two co-hosts Nancy and Selma for organizing this great block party. This recipe is from King Arthur Flour and was contributed by Linda Hundt. I have tweaked it some such as using my own pie crust.
Maple Chocolate Swirl Pie
- 6 tbsp. butter, softened
- 3 oz. cream cheese, softened
- 1-1/4 cups flour
- 2 tsp. sugar
- 1/8 tsp. salt
Mix the butter and cream cheese in a stand mixer if you have one until combined. Add the next 3 ingredients and mix until blended. Form into a disk, wrap and refrigerate for at least 30 minutes before rolling out.
Preheat the oven to 375°F. Roll out the chilled dough on a floured surface until it is 12-inches or more in diameter. Place into a 9-inch pie plate and crimp the crust. Line with foil and pie weights or uncooked dried beans. Bake for about 20 minutes or until the crust is light brown. Cool slightly until you can lift the foil and pie weights out. I blind bake my pie crust differently and the next time I will follow my recipe.
- 2 cups half and half
- 1 cup whole milk
- 1/2 cup maple syrup
- 4 large egg yolks
- 1 cup brown sugar
- 1/3 cup cornstarch, sifted
- 1/8 tsp. salt
- 1/4 tsp. maple flavoring
- 1 tsp. vanilla
- 1 oz. semisweet chocolate, melted
Combine the half and half, milk, maple syrup, egg yolks, brown sugar, cornstarch and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and add the maple flavoring and vanilla. Reserve 1 cup of the filling and set aside. Melt the chocolate and add to the reserved filling and mix until smooth. Pour the chocolate filling into the bottom of the pie crust. Whisk the remaining filling until smooth and pour on top of the chocolate filling. Use a small spatula to swirl the two fillings, being careful not to over mix. Cover and refrigerate for at least 4 hours, or overnight.
- 1 cup heavy cream
- 1 tsp. vanilla
- 1/4 cup confectioners’ sugar (I always sift)
- 1/4 cup sour cream
Beat the cream and vanilla until stiff peaks form. Gently mix in the sugar and sour cream. Right before serving place a dollop on each piece of pie. Drizzle a little chocolate sauce on top or maybe some chocolate sprinkles if desired.