Prep 1 hr
Cook 0 mins
My aunt in Vermont always used to make this. Very delicious. Needs to chill in the frig for several hours.
- 1 3⁄4 cups milk, divided
- 1⁄4 cup cornstarch
- 3⁄4 cup real maple syrup, plus
- 1 tablespoon real maple syrup, divided
- 1⁄4 teaspoon salt
- 2 egg yolks
- 2 tablespoons butter or 2 tablespoons margarine
- 1 cup whipping cream
- 1 baked 9 inch pie shell
- In a saucepan, mix together 1/4 cup milk and cornstarch.
- Gradually stir in remaining milk, 3/4 cup syrup and salt.
- Over medium heat, cook, stirring constantly, until mixture comes to a boil.
- Remove from the heat.
- Stir 1/4 cup hot mixture into the egg yolks; return all to the saucepan.
- Cook, stirring constantly until the mixture is thickened and bubbly.
- Remove from heat; stir in butter.
- Cool thoroughly, stirring frequently.
- Whip cream until stiff peaks form.
- Fold 1 cup into cooled filling; spoon into prepared pie crust.
- Fold remaining syrup into remaining cream; spread on top of pie.
- Chill for several hours.
This is an excellent pie. It had a very mild butterscotch taste. The review wasn't helpful because we had enough whipping cream for the whole pie, and we didn't stand over the stove for an hour. It was very easy to make - very delicious also!!
This was very good! The flavor was just right...very mild, my mom said it had a 'butter pecan' type taste. I ended up having to go back to the store for more whipping cream, because after adding the cup to the maple mixture there was hardly any left to top the pie! The only thing I really didn't like was the standing over the stove for nearly an hour 'stirring constantly' while the mixture came to a boil and thickened!
I am a maple fiend and was looking for something other than the usual fair for Thanksgiving (pumpkin is nothing but an excuse to eat nutmeg...). This was perfect! It was a BIG hit with almost everyone there. The only ones who did not like it were those who have apricot syrup with their pancakes. If you like maple, you'll LOVE this pie!