Patten's Maple Product's

03/14/2026

Liquid Gold 🍁

03/14/2026

03/14/2026

03/30/2025

Liquid Gold

03/30/2025

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03/29/2025

Washing the tanks!

02/29/2024

First boil of 2024!

03/25/2022

Miss you skip

skip and andrew making syrup

11/08/2021

Maybe today!

Maple Monday! Maple Cream Pie

Ingredients
Pastry for single-crust pie (9 inches)
1/4 cup cornstarch
1/4 teaspoon salt
1-3/4 cups whole milk, divided
3/4 cup plus 1 tablespoon maple syrup, divided
2 large egg yolks, lightly beaten
2 tablespoons butter
1 cup heavy whipping cream
Sliced almonds, toasted

Directions
Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.

For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Cool to room temperature without stirring.

In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.