Maple Buttermilk PieDana Gallagher
This variation of classic buttermilk pie gets a dose of maple syrup and maple sugar for caramel-like sweetness.
Cooks' note:
Pie can be made 4 to 6 hours ahead and kept at room temperature.
Recipe information
Total Time
3 1/2 hours
Yield
Makes 6 servings
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
Preparation
Step 1
Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.
Step 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.
Step 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.
