It’s my tenth blogiversary. That’s right, I’ve been blogging here on Pies and Plots for a decade. In that time, I’ve baked so many tasty things, some I probably don’t even remember, tried some awesome (and not so awesome) restaurants, seen crazy good concerts, and been to some one of a kind events.
I have grown and changed as a writer and person. I had a book published. I broke out of a decades long travel drought. I moved from Michigan to Florida.
Some days I feel like an entirely different person than I was a decade ago.
Other days I would swear I am the same little girl who jammed to Britney Spears on the way to school, trying to stay in the car as long as possible.
That’s growing up, I guess. That’s life, right? Things change, while others stay the same, sometimes eerily so. It’s a give and take, back and forth that is evolving moment by moment.
This blog has evolved too. The pictures and hopefully words have improved. I’d like to think my baking has too. And maybe even my style. But I still love this blog as a way to share a part of myself with the world, and perhaps more importantly as a way to catalogue the things I do.
I can say with a pretty high degree of certainty, this blog will keep changing and so will I. Inevitably, I will look back and cringe at some of the posts I have written recently, but that’s okay. Because each post is a snapshot in time, a moment I should not look back on with embarrassment but joy that I can vividly remember it, being transported there by reading my own words.
Like all my blogiversaries past, I present to you a pie today. Not just any pie, but a pie that links my past and present. This pie is adapted from Sister Pie in Detroit. The Detroit area was my home for my entire life until I moved to Florida a little more than a year ago.
And I have been to Sister Pie on a day I spent with Dad, which happens to be an incredibly fond memory. I have to admit I did not love Sister Pie as much as everyone else. I’m partial to my crust, and sometimes just my own baking.
I must tell you this pie is exceptional. It’s not too sweet though maple syrup is the shining star. The crust is flaky and bakes up perfectly to hold the silky smooth filling flecked with vanilla that really makes me want to grab a spoon and leave the crust behind.
This pie is my past, present, and maybe even my future. That’s a lot of pressure to put on a pie, but this one is up for the challenge. Now I just hope I am.
Salted Maple Custard Pie
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
Description
Decadent maple custard pie flecked with vanilla and accented with coffee all in a flaky pie crust.
Ingredients
Crust
1 ½ almond flour
½ cup coconut flour
2 tablespoons coconut flour
1 tablespoon coconut sugar
6 tablespoons coconut oil
2 tablespoons olive oil
2–4 tablespoons ice cold water
Filling
½ cup coconut oil, melted
2 tablespoons olive oil
1 cup pure maple syrup
½ cup coconut sugar
2 tablespoons coconut flour
2 tablespoons almond flour
3 large eggs
1 large egg yolk
Seeds from 1–2 vanilla beans
2 teaspoons espresso powder
¾ cup heavy cream
¾ teaspoon flaky salt for garnish
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection.
In a large bowl, make the crust. Stir together flours and sugar. Mix in the oils until the dough starts to come together. Add water little by little until a cohesive dough forms. Press into a deep dish pie plate and bake about 10 minutes.
While the crust bakes, make the filling. In a large bowl, whisk together oils, sugar, and flours. Slowly whisk in the maple syrup, followed by the vanilla, espresso, eggs, and egg yolk. Slowly beat in the cream, and pour into the partially baked crust.
Bake 50-60 minutes until the filling is puffed and only slightly jiggly in the center. Allow to cool completely before sprinkling with salt, slicing, and serving.
Pie may be stored in an airtight container at room temperature for up to 3 days.
Notes
Filling adapted from Sister Pie via Thrillist
Your 10th blogiversary? Wow, time flies! Congrats — that’s an achievement. And I’d like to achieve having a piece of this pie in my stomach! Looks most excellent. Thanks!
Time does fly! And thank you so much for your comment and support over the years!
Congratulations on 10 great years of blogging!! Your recipes and fashion are excellent. Keep it going for at least 10 more! This recipe has my taste buds wanting a piece, please!!!!
★★★★★
Thank you sooooooo much!!! xoxo