If you’re anything like me, you’ll read this title and say … hmmmm … that sounds terribly sweet. I’m not sure I’ll like that. If you’re anything like me, you’ll LOVE IT! Seriously. This is a fabulous pie. I enjoyed it cold, with a dollop of whipped cream. In colder weather, I think it would be lovely slightly warm. It would also be a great Thanksgiving dessert or even for Easter (Spring maple syrup time).
Of course, you really need real maple syrup for this, which I know is expensive but it’s worth it for this treat!
Maple Syrup Pie
Summary: This was an unbelievable delicious pie. I preferred it cold (from the refrigerator), but also good at room temperature or slightly warmed. Serve with a dollop of whipped cream.
- 2 large eggs
- 1 cup brown sugar (I used light brown but I’m sure dark would be fine, as well)
- 1 cup whipping cream
- 1/2 cup dark maple syrup
- 1/2 tsp. vanilla extract
- 1 9-inch pie shell, baked and cooled (you can make your own or use store bought, but just remember not to over bake the crust as it will have to go into the oven again later.)
- Optional Garnish:
- 1 cup toasted walnuts or pecans, chopped
- 1 cup whipping cream, whipped and sweetened to taste
- Preheat the oven to to 300° F. In a mixing bowl, whisk together the eggs, brown sugar, whipping cream, maple syrup and vanilla until the sugar is completely dissolved. Pour the mixture into the baked pie shell and bake on the centre rack for 40-45 minutes or until the centre is just starting to become firm. Let the pie cool, cut into slices. Garnish with a dollop of whipped cream and a sprinkling of toasted nuts.
- This pie is sweet, so consider cutting the slices a little smaller than you normally would for a fruit pie. (You can always have seconds!)
Prep time: 5 min | Cook time: 45 min | Total time: 50 min
Number of servings (yield): 8 – 10