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Maple Cream Pie

MarilynMarilyn Paterson

From P&H Truck Stop, Wells River, Vermont

servings:Makes 8 servings


  • 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


  • 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.


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



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