Maple Cream Pie

The Background

The maple cream pie recipe comes from the wall of the Creamery Restaurant in Danville, VT. Our grandma reworked the cooking of 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 dish or use parfait dishes for a nice presentation.

1 cooked pie crust
Combine in a microwave dish:
2 1/4 cups milk
2 cups Very Dark Strong Taste/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.

The pudding after 2-five minute microwaving sessions, before stirring.
The pudding after 2-five minute microwaving sessions, before stirring.
  1. When the pudding is done cooking add 2 tsp vanilla and stir.
  2. Put pudding in pie crust and chill in fridge or add the topping below before cooling.
  3. 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
  4. Cool the pie, cover and store in fridge.

maple cream pie

Comments are closed.