A delicious maple syrup pie, delicious served warm, at room temperature of chilled. Serve with a dollop of whipped cream. Garnish with some chopped walnuts or pecans, if you like.
9inchdeep dish pie crust, store-bought or homemade
1cupdark brown sugar
1cupheavy whipping cream, 35% b.f.
1/2cupreal maple syrup, preferably Medium or Grade B
2largeeggs, lightly beaten
1/2teaspoonvanilla
Pinchsalt
Optional Finishing salt (like Maldons), for garnish
Whipped cream, for serving
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Instructions
Preheat oven to 350 F. (regular bake setting/not fan assisted)
In a medium bowl, whisk together the brown sugar, whipping cream, syrup, eggs and vanilla. Add a pinch of salt and whisk in.
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 centre. (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.) If using a bit of salt on top, Sprinkle it on after pie has cooled for 15 minutes.
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.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.