<link href="css/hmh.css" rel="stylesheet" type="text/css"/> <meta content="urn:uuid:feb72c8e-f8f9-4f81-9d92-998ea18699b4" name="Adept.expected.resource"/> </head> <body><a id="p220"/> <p class="center "> <span class="smallcaps"> <b>DESSERTS: PIES & PUDDINGS</b> </span> </p> <div class="three-quarter both-space "> <img alt="[Image]" id="fig_Desserts_04" src="images/Desserts_04.jpg"/></div> <h1 class="chaptertitle ">Bacon Maple Cream Pie</h1> <p class="left "> <span class="smallcaps">TESTER’S COMMENTS</span> </p> <p class="left ">Tasters said that this is like breakfast and dessert in one bite. The custard filling is smooth as silk, the whipped cream gives the pie air, and the bacon adds saltiness and a little texture.</p> <p class="center ">–M.A.J.</p> <div class="timebreak "> </div> <table> <tbody> <tr> <td><p class="table">2¼</p></td> <td><p class="table">cups whole milk</p></td> </tr> <tr> <td><p class="table">2¼</p></td> <td><p class="table">cups maple syrup, preferably grade B, divided</p></td> </tr> <tr> <td><p class="table">3</p></td> <td><p class="table">egg yolks</p></td> </tr> <tr> <td><p class="table">½</p></td> <td><p class="table">cup all-purpose flour</p></td> </tr> <tr> <td><p class="table">3</p></td> <td><p class="table">tablespoons cornstarch</p></td> </tr> <tr> <td><p class="table">2½</p></td> <td><p class="table">teaspoons vanilla extract, divided</p></td> </tr> <tr> <td><p class="table">1</p></td> <td><p class="table">baked single 9-inch piecrust, cooled</p></td> </tr> <tr> <td><p class="table">1¼</p></td> <td><p class="table">cups whipping cream, chilled</p></td> </tr> <tr> <td><p class="table">1</p></td> <td><p class="table">tablespoon sugar</p></td> </tr> <tr> <td><p class="table">4</p></td> <td><p class="table">slices thick-cut bacon</p></td> </tr> <tr> <td><p class="table">1</p></td> <td><p class="table">teaspoon Dijon-style mustard</p></td> </tr> <tr> <td><p class="table"> </p></td> <td><p class="table">freshly ground black pepper, to taste</p></td> </tr> </tbody> </table> <div class="timebreak "> </div> <p class="left ">In a saucepan, whisk together milk, 2 cups maple syrup, and egg yolks.</p> <div class="timebreak "> </div> <p class="left ">In a bowl, sift together flour and cornstarch. Gradually whisk flour mixture into milk mixture. Stir in 2 teaspoons vanilla. Heat to boiling, cooking for 8 minutes, or until very thick, stirring constantly.</p> <div class="timebreak "> </div> <p class="left ">Pour into prepared crust. Refrigerate.</p> <div class="timebreak "> </div> <p class="left">In another bowl, whip cream with sugar and remaining ½ teaspoon vanilla. Spread over chilled pie. Refrigerate.</p> <div class="timebreak "> </div> <p class="left ">Preheat oven to 375°F. Line a rimmed baking sheet with aluminum foil. Set a cooling rack on foil. Arrange bacon slices across rack in rows, not overlapping.</p> <div class="timebreak "> </div> <p class="left ">Whisk together remaining ¼ cup maple syrup and mustard. Generously spoon over bacon. Bake for 12 to 15 minutes. Turn over bacon slices and baste again. Bake for 5 to 10 minutes more, or until bacon reaches desired crispness. Remove from oven and sprinkle with freshly ground black pepper. Set aside for 5 minutes. Coarsely chop cooled bacon. Sprinkle on top of pie.</p> <div class="timebreak "> </div> <p class="left "> <em>Makes 6 to 8 servings.</em> </p> <div class="timebreak "> </div> <p class="left "> <em>Online friends and I were having a discussion about real maple syrup. Some of my friends from Australia and South Africa were totally unfamiliar with it. Others, who live in the Deep South, were familiar with it but found it horrendously expensive where they are, compared with here in Wisconsin, where it is relatively plentiful. I was trying to describe its unique flavor. Then the conversation drifted to bacon, and I thought . . . hmm . . . bacon and maple syrup. . . . Why not?</em> </p> <p class="center ">Kathy Kexel, Marshfield, Wisconsin</p> </body> </html>