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.
- When the pudding is done cooking add 2 tsp vanilla and stir.
- Put pudding in pie crust and chill in fridge or add the topping below before cooling.
- 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.