Picture all the yummy goodness that goes into a traditional Canadian maple pie — maple syrup, buttery crust, pecans — all layered into an elegant parfait. In classic fashion, this scrumptious dessert is best topped with decadent crème fraiche or whipped cream.
Canadian Maple Pie Parfaits
Total Time: 180 minutes
Makes: 4 parfaits
6 egg yolks
1/2 cup granulated sugar
1/3 cup cornstarch
1/4 tsp salt
2 cups whole milk, 3.8%
1/2 tsp maple extract
Buttery Pecan Pie Crust:
2/3 cup all-purpose flour
1/4 cup lightly packed brown sugar
3 Tbsp whole roasted or toasted pecans
2 generous pinches salt
1/4 cup unsalted butter, cut into cubes and chilled
1/2 tsp lemon juice, optional
1 cup crème fraiche or whipped cream
1 cup chopped toasted pecans
8 tsp maple syrup
1. Prepare Maple Custard by placing yolks, sugar, cornstarch and salt in a medium bowl. Whisk until smooth and evenly mixed. Set bottom of bowl on a kitchen towel to help secure to counter. Pour milk into a medium saucepan. Set over medium. Heat, stirring occasionally until steaming, about 5 minutes. Scrape bottom to avoid scalding. When milk is steaming, remove from heat. Slowly whisk half of milk into egg mixture, being careful not to scramble.
2. Slowly whisk egg-milk mixture back into remaining milk in saucepan. Set over medium. Heat, whisking frequently, being careful not to scramble until thickened and the first bubble pops, about 3 to 5 minutes. Remove from heat immediately.
3. Immediately pour through a fine-mesh sieve back into bowl. Using bottom of a ladle, swirl and push through sieve. Scrape any custard from bottom of sieve. Whisk maple extract into custard until evenly mixed. Press a piece of plastic wrap over surface of custard. Cool completely. Refrigerate until chilled, about 2 hours. If making ahead, custard will keep well, covered and refrigerated for up to 2 days.
4. Meanwhile, prepare Buttery Pecan Pie Crust. Mix flour, sugar and pecans in a food processor until pecans are ground. Add butter and pulse until pea-sized crumbs form. Mix until dough comes together. Add lemon juice, if needed. Scrape over a large piece of plastic wrap. Wrap and shape dough into a disc. Refrigerate until firm, about 1 hour.
5. Roll chilled dough out on a generously floured surface until 1/4–inch thick. Using a cookie cutter or a knife, cut out 4 leaf-shaped pieces, each about 2 inches wide. Carefully transfer to one side of a parchment-lined baking sheet. Next, transfer remaining dough to other side of baking sheet. Don’t worry about it’s rough shape or if it tears a little. The remaining baked piece will be mostly crumbled later anyway. Roughly cut this dough into 2-inch pieces. Chill in the fridge until firm.
6. Preheat oven to 325°F (160C).
7. Bake prepared dough in centre of preheated oven until lightly golden, 15 minutes. Remove to a rack. Let cool completely.
8. When ready to serve parfaits, layer ingredients in 4 parfait cups, each with a 1 cup capacity. Begin with 1/4 cup chilled Maple Custard topped with 2 Tbsp crème fraiche in each glass. Crumble 1 rough square cookie overtop. Sprinkle each with chopped pecans. Drizzle each with 1 tsp maple syrup. Repeat layering with remaining ingredients. Garnish each with leaf-shaped piece of crust.
Looking for more delicious Canadian treats ? Try our 10 Great Canadian Desserts.