Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Maple Cream Pie

MarilynMarilyn Paterson

From P&H Truck Stop, Wells River, Vermont


Rate this

servings:
Makes 8 servings

Save this recipe 4
Save this recipe 4
servings:
Makes 8 servings

Ingredients

  • 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
Save a shopping List

directions

  • 1

    Bake and cool pie crust according to package directions.

  • 2

    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.

  • 3

    Beat cream, sugar and remaining 1/2 tsp vanilla in medium bowl until peaks form. Spread whipped cream over pie and sprinkle with walnuts.


Recipe Notes

Edit note

For best results use Grade B maple syrup, which is darker and more flavorable than Grade A maple syrup.


Ratings & Reviews

Click to rate this recipe


Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.