 |
Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
|
Ingredients:
1 (9-inch) baked pie shell |
2 cups well-shaken buttermilk |
2/3 cup grade b maple syrup |
6 large egg yolks |
1/4 cup all-purpose flour |
3 tablespoons maple sugar |
1 teaspoon vanilla |
1/4 teaspoon salt |
accompaniment: lightly sweetened whipped cream |
Directions:
1. Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.
2. Whisk together remaining ingredients in a bowl until just combined and pour three fourths of custard into shell. Carefully put pan in middle of oven and pour in remaining custard with a cup.
3. Bake until just set in center, about 55 minutes, then transfer pie to a rack to cool slightly. Serve warm or at room temperature.
4. Cooks' note: Pie can be made 4 to 6 hours ahead and kept at room temperature.
|
|