Ingredients:
- 9 inch deep dish pie crust, store-bought or homemade
- 1 cup dark brown sugar
- 1 cup heavy whipping cream, 35% b.f.
- 1/2 cup real maple syrup, preferably Medium or Grade B
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla
- Pinch salt
- Whipped cream, for serving
Directions:
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Preheat oven to 350 F.
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In a medium bowl, whisk together the brown sugar, whipping cream, maple syrup, eggs and vanilla. Add a pinch of salt and whisk in.
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Place unbaked 9-inch pie shell on to a baking sheet. Pour batter in to pie shell and bake for 45-55 minutes or until filling is set, except for the very center. (Note: Mine is usually done in 45 minutes. When done, the outer 2-inches or so will be puffy and cracked. The middle will be set on top, but jiggly. Pie will firm up as it cools.)
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Cool at room temperature for 15 minutes, then refrigerate until firm enough to slice (about 3 hours). Serve cooled or at room temperature, with very lightly sweetened whipped cream.
Recipe Origin: https://www.seasonsandsuppers.ca/classic-maple-syrup-pie/