It’s hard to imagine a pie made largely of maple syrup, but it makes total sense that if one exists, it would be found in Vermont. The grading system for maple syrup used to refer to the dark, late-season batch that I prize as Grade B, a term that erroneously implied inferiority. Find the darkest and cloudiest syrup you can; it packs the most flavor and is the best choice for the cognoscenti.
Source: Big American Cookbook
Preheat the oven to 375°F.
In a large bowl, whisk together the eggs and flour, then add 1 cup of the cream, 2 cups of the syrup, and the salt. Mix well.
Pour the mixture into the prepared pie shell and bake for 50 to 60 minutes, until the custard is mostly set but still a little jiggly. Cool to room temperature.
With an electric mixer or stand mixer, beat the remaining 1 cup cream, gradually adding the remaining 2 tablespoons syrup. Whip to stiff peaks. Spread over the cooled pie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (169g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 329 | ||
Calories from Fat: 244 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.1g | 36 % | |
Saturated Fat 13g | 65 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 583.1mg | 179 % | |
Sodium 340.5mg | 12 % | |
Potassium 202.1mg | 5 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 4.9g | ||
Protein 16.9g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 329
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