Maple Cream Pie Background
This maple cream pie recipe comes from the wall of the Creamery Restaurant in Danville, VT. Our grandma, an experienced holiday baker, reworked the pudding by using the microwave. This is a simple recipe to make and I’ve made it many times for holidays. I like to use Very Strong Dark Taste/Baking or End of Season maple syrup. There’s always a little left over pudding that doesn’t fit in the pie plate, don’t fret, just cool in a separate dish or use parfait dishes for a nice presentation. Add a dollop of whip cream and a drizzle of maple syrup.
Maple Cream Pie Ingredients
1 cooked pie crust
Combine in a microwave dish:
2 1/4 cups milk
2 cups Very Dark Strong Taste/Baking or End of Season Maple Syrup
3 egg yolks, beaten
4 heaping Tblsp Flour
1 dash of salt
Mix well and microwave on high stirring every five minutes. I do 2-five minute settings, followed by 2 minutes as needed.
- When the pudding is done cooking add 2 tsp vanilla and stir.
- Pour the pudding in pie crust.
- I like to make a meringue with the egg whites. Beat them with 1/2 tsp vanilla, 1/4 tsp cream of tartar. Gradually add 6 Tablespoons of white sugar while beating to stiff, glossy peaks. Spread over hot filling and bake in a 350 degree oven for 12-15 minutes
- Cool the pie, cover and store in fridge.