Maple custard pie

Yield: 6 Servings

Measure Ingredient
1 cup Maple sugar; packed -or- light brown sugar plus \"Mapeline\" (maple extract)
2 tablespoons Butter
1½ cup Milk; scalded
1 tablespoon Cornstarch
½ cup Cold milk
3 \N Eggs; slightly beaten
½ teaspoon Salt
1 \N 9-inch unbaked pie crust
\N \N Nutmeg to taste

This pie is unusually good and is really very simple. Though it goes back to early New England, if you make this your children will think you are way ahead of the times.

Heat the maple sugar and butter until they bubble. Add the scalded milk and stir until the sugar is dissolved. Mix in the cornstarch, cold milk, eggs, and salt. Pour into the unbaked pie shell and sprinkle a bit of nutmeg on top. Bake at 450ø for 10 minutes, then reduce heat to 350ø and continue to bake 25 minutes longer or until a table knife inserted in the center of the pie comes out clean.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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