Vermont Maple Cream Pie
"Needs to chill overnight. Poured into baked pie shell . graham cracker is option"
- Serving Size: 1 (352.4 g)
- Calories 946.7
- Total Fat - 55.6 g
- Saturated Fat - 20.9 g
- Cholesterol - 1822.5 mg
- Sodium - 377.1 mg
- Total Carbohydrate - 76.5 g
- Dietary Fiber - 0.3 g
- Sugars - 57.2 g
- Protein - 29.3 g
- Calcium - 253.1 mg
- Iron - 5.2 mg
- Vitamin C - 0 mg
- Thiamin - 0.4 mg
Preheat the oven to 375°F.
Line the crust with aluminum foil and pie weights or uncooked beans.
Bake it until the bottom inside surface is light brown, approximately 20 minutes.
Remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling.
To make the filling:
Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly
, until the mixture boils and thickens, about 10 to 12 minutes.
Remove from the heat and add the maple flavor and vanilla.
Pour the filling into the cooled pie shell.
Cover and refrigerate for at least 4 hours, preferably overnight.
Generously dollop whipped cream on to individual slices of pie for serving.
Tips & Variations
No special items needed.