This year, everyone at home got jurisdiction over two pies. Mine were maple cream and coconut cream, so I was pretty happy.
Maple Cream Pie
1 unbaked 9-inch pie shell
1 1/2 c cream
4 eggs, well-beaten
1/2 c maple syrup
dash salt
Topping:
1 c heavy cream
1/4 c maple sugar
Scald cream. Combine eggs and maple syrup and VERY slowly pour cream into egg mixture, stirring vigorously. Add salt and pour into an unbaked crust. Bake at 450 for 10 minutes and 350 for 30 minutes. After it is cooled, top with whipped cream mixed with the maple sugar.
1 comment:
Beat the eggs, stir in the salt and maple syrup. Stir in the cold or warm milk and pour the mixture into the crust. I never did have good luck with pouring hot liquid over egg mixtures.
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