Maple Cream Pie


2-1/4 cups milk
2 cups Grade B maple syrup
3 egg yolks, well beaten
4 heaping tablespoons flour
Dash of salt
2 teaspoons vanilla
1 10-inch pie shell, baked (see following recipe)
1 cup heavy cream, whipped, with sugar and vanilla (optional) added to taste


Combine milk, syrup, egg yolks, and flour in a double boiler. Cook slowly over simmering water for about 30 minutes. Add salt. Remove from heat and stir in vanilla. Pour into baked pie shell (use Kate’s Pie Crust or your own favorite) and chill until firm. Top chilled pie with whipped cream just before serving. Note: Any extra custard may be used as a pudding, but be sure to keep refrigerated.

Kate's Pie Crust


Pie makes 8 generous pieces.

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