This maple dessert originates in Vermont, the nation’s largest producer of maple syrup. In fact, the state of Vermont produces more than twice the maple syrup of the country’s second-largest producer, New York. This recipe delivers a creamy pie enjoyable any time of year.
Recipe Servings: 8
Prep Time
30 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
15 minutes
Total Time
8 hours 45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 (9-inch) pie crust
- ¼ cup cornstarch
- ¼ tsp salt
- 1¾ cups milk, divided
- 13 Tbsp maple syrup, divided
- 2 egg yolks, lightly beaten
- 2 Tbsp butter
- 1 cup heavy whipping cream
- 2–3 Tbsp sliced toasted almonds
Directions
- Set store-bought pastry crust in a 9-inch pie pan.
- Mix cornstarch and salt in a large saucepan over medium heat.
- Blend in ½ cup milk and stir until smooth.
- Stir in remaining milk gradually.
- Add 12 tablespoons, about ¾ cup, maple syrup.
- Continue cooking, stirring often, until mixture is thick and bubbly.
- Reduce heat and stir for another 2 minutes.
- Remove from heat.
- Blend a small amount of the filling into the egg yolks, then pour yolks into the pan and return to heat, stirring constantly.
- Bring to a low boil, for another 2 minutes.
- Remove from heat.
- Stir in butter and let cool to room temperature.
- Beat cream with a high-speed mixer in a small, chilled bowl until stiff peaks form.
- Fold 1 cup of cream into the cooled filling, and spoon into the pie crust.
- Combine remaining syrup with remaining cream and use it to frost the top of the pie.
- Garnish with toasted almonds.
- Refrigerate overnight.
Recipe introduction and directions © Copyright 2016-2025 World Trade Press. All rights reserved.