Oh Canada My Dreamy Maple Cream Pie Recipe

Instructions:

1. Combine flour and salt in a food processor or bowl. Cut in butter and shortening until mixture resembles coarse crumbs. Gradually add ice water, mixing until dough comes together. Wrap in plastic wrap and chill for at least 30 minutes.
2. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer to a pie plate, crimp edges, and prick the bottom with a fork. Pre-bake the crust at 375°F (190°C) for 15-20 minutes, or until lightly golden brown. Let cool completely.
3. In a saucepan, heat 1 1/2 cups heavy cream and milk over medium heat until just simmering.
4. In a separate bowl, whisk together egg yolks, sugar, cornstarch, and salt until pale and smooth.
5. Gradually whisk a small amount of the hot cream mixture into the egg yolk mixture to temper it. Then, pour the tempered mixture into the saucepan with the remaining cream.
6. Cook over medium heat, whisking constantly, until the filling thickens and coats the back of a spoon (about 2-3 minutes).
7. Remove from heat and stir in maple syrup, butter, and vanilla extract.
8. Pour the filling into the pre-baked pie crust. Cover with plastic wrap, pressing directly onto the surface of the filling to prevent a skin from forming. Chill for at least 4 hours, or preferably overnight.
9. Whip the remaining 1/4 cup heavy cream until soft peaks form (Optional).
10. Garnish with whipped cream, maple syrup drizzle, and chopped toasted pecans (if desired). Serve and enjoy.