As a Canadian, there are two things that run in my veins; patriotic pride and maple syrup. It’s true. I’m crazy sweet….once you get to know me. Okay, I kid, but I do love the nectar of the gods, maple syrup, intensely. I am always looking for ways to include this syrupy sweetness into my cooking and that’s why I love this Maple Cream Pie.
This pie is the perfect way to herald spring’s arrival, because when the syrup is running, spring can’t be far behind. This is a perfect way to end Easter dinner and because this pie is so decadent, a little goes a long way. Plus, you’ll be sick of all that chocolate anyway, right?
Maple Cream Pie
In a medium saucepan, stir together sweetened condensed milk, maple syrup and salt. Cook, stirring constantly over low heat until mixture bubbles, continue to cook uncovered for four minutes. Pour into baked pie shell and let cool completely. In a cold bowl, whip cream until starting to thicken and then gradually add sugar and vanilla, continuing to beat until stiff peaks form. Spread over filling. Sprinkle with sugared pecans. Chill in refrigerator until ready to serve.
Loaded with antioxidants, maple syrup is being touted as a bit of a superfood now, and I encourage you to find as many ways to use it in your cooking as possible. Try pouring it over other superfoods like blueberries for a sweet, healthy ending to a meal. Just don’t kid yourself into thinking this pie is healthy. Nope, this Maple Cream Pie is 100% pure decadence and that’s okay once in awhile. Enjoy!