Ingredients
1 1⁄4 cups pure maple syrup
2 cups whole milk
1 cup heavy cream
6 large egg yolks, room temperature
1⁄4 cup cornstarch
1⁄2 teaspoon salt
2 tablespoons butter, softened
1 teaspoon vanilla extract
1 (9-inch) pie crust, pre-baked
Preparation
Step 1
In a medium saucepan, bring the maple syrup to a boil over high heat. Reduce the temperature to medium-low and simmer it for about 10 minutes, until the syrup has reduced by half. Remove from the heat.
Step 2
While the maple syrup reduces, warm the milk and cream in a separate large saucepan over medium heat, stirring frequently, until it just begins to simmer around the edges.
Step 3
In a large bowl, whisk the egg yolks and cornstarch until thick and smooth. Very carefully stream about half of the hot milk mixture into the bowl, whisking constantly to prevent the eggs from scrambling. This is best done with a ladle.
Step 4
Pour the hot egg and milk mixture back into the large pot with the remaining hot milk and cream. Whisk constantly over medium heat until smooth, about 1-2 minutes.
Step 5
Add the salt and reduced maple syrup and keep cooking and whisking until the custard is thick, about 5-6 minutes.
Step 6
Immediately strain the custard through a sieve and stir in the butter and vanilla extract. Then pour the hot custard into the pre-baked pie crust. Press a sheet of plastic wrap directly onto the surface of the filling to keep a skin from forming.
Step 7
Let the pie cool for an hour at room temperature before transferring to the fridge for at least 4 hours or overnight.
Step 8
Serve chilled with whipped cream, if desired. Enjoy!
©insanelygood