Maple Ice Cream Pie

Instructions

1. 1

   Preheat your oven to 180°C. Prepare the crust by mixing together flour, salt, baking powder, and cinnamon in a bowl.

   Tip: Use a gentle touch when combining dry ingredients.

2. 2

   Add the melted butter, maple syrup, and a pinch of salt to the dry mixture. Mix until the dough forms a ball.

   Tip: Chill the dough for 5 minutes before rolling it out.

3. 3

   Roll out the dough to a thickness of about 3 mm. Press the dough into a pie dish and trim the edges.

   Tip: Use a pastry brush to prevent the dough from sticking.

4. 4

   Bake the crust for 15-20 minutes or until golden brown.

   Tip: Allow the crust to cool completely before filling.

5. 5

   In a large bowl, whip the heavy cream until stiff peaks form.

   Tip: Don't over-whip, as this will make the cream too stiff.

6. 6

   In a separate bowl, mix together the vanilla ice cream, maple syrup, and a pinch of salt.

   Tip: Use a whisk or spatula to combine the ingredients smoothly.

7. 7

   Fold the whipped cream into the ice cream mixture until well combined.

   Tip: Be gentle when folding to avoid deflating the cream.

8. 8

   Pour the ice cream mixture into the cooled pie crust.

   Tip: Use a spatula to smooth out any air pockets.

9. 9

   Refrigerate the pie for at least 4 hours or overnight before serving.

   Tip: Let the pie sit at room temperature for 10-15 minutes before serving.

10. 10

    Drizzle the maple syrup over the top of the pie in a zig-zag pattern.

    Tip: Use a spatula to create a decorative border.