Vermont Maple Cream Pie
"Needs to chill overnight. Poured into baked pie shell . graham cracker is option"
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Preheat the oven to 375°F.
Step 2
Line the crust with aluminum foil and pie weights or uncooked beans.
Step 3
Bake it until the bottom inside surface is light brown, approximately 20 minutes.
Step 4
Remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling.
Step 5
To make the filling:
Step 6
Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly
Step 7
, until the mixture boils and thickens, about 10 to 12 minutes.
Step 8
Remove from the heat and add the maple flavor and vanilla.
Step 9
Pour the filling into the cooled pie shell.
Step 10
Cover and refrigerate for at least 4 hours, preferably overnight.
Step 11
Generously dollop whipped cream on to individual slices of pie for serving.
Tips
No special items needed.
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