Maple Sugar Pie

How did this recipe elude me for so long?

I live literally within walking distance to Canada, where this pie is most well-known.  And, my family has been making maple syrup every winter since I can remember.  Yet, we've never made this dessert.

So, naturally, I set to work.

This pie is ridiculously sweet.  I don't want to be callous, but this is, like, a diabetic nightmare.  Almost every single ingredient is loaded with sugar.  I mean, I love it, but you might not enjoy this if you're sweet tooth isn't packed with cavities.  I love sugar.  We are friends.  So, this fits right into my life perfectly.

It's a no-bake pie, and it takes all of maybe ten minutes to make.  The hardest part is letting it sit for an hour to set.

Unless you have willpower.  Then you're okay, I guess.  I don't have any of that stuff, so my minutes move ridiculously slow as this thing chills.

Totally worth it.

 



Maple Sugar Pie
(adapted from www.tastefullyjulie.com)

1 store-bought, pre-baked pie crust (dough)
1 1/2 cups maple syrup
1 1/2 cups heavy cream
1/3 cup cornstarch




Whisk cornstarch and 1/2 cup heavy cream together.  Set aside.

Combine maple syrup and cream in a pot over medium heat and bring to a low boil.  Stir in the cornstarch mixture and continue stirring until it thickens.

Pour into pie crust.

Refrigerate at least one hour prior to serving.