Maple Cream PieMarilyn Paterson
From P&H Truck Stop, Wells River, Vermont
- 1 frozen deep dish 9 inch pie crust
- 2 1/4 cups whole milk
- 2 cups grade B maple syrup
- 3 large egg yolks
- 1/2 cup all purpose flour
- 3 tbsp cornstarch
- 2 1/2 tsp vanilla extract, divided
- 1 1/4 chilled whipping cream
- 1 tbsp sugar
Bake and cool pie crust according to package directions.
Whisk milk, syrup and yolks in large bowl to blend. Whisk flour and cornstarch in medium bowl. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture. Transfer to large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 tsp vanilla. Pour into pie crust. Chill until cold, about 3 hours.
Beat cream, sugar and remaining 1/2 tsp vanilla in medium bowl until peaks form. Spread whipped cream over pie and sprinkle with walnuts.
For best results use Grade B maple syrup, which is darker and more flavorable than Grade A maple syrup.
Source: Marilyn Paterson