Maple Custard Pie


3 cups milk

3 eggs, separated

1 cup Massachusetts maple syrup

1/4 cup sugar

1 tablespoon flour

1/4 teaspoon salt

1 teaspoon vanilla


Scald milk and add well-beaten yolks mixed with maple syrup, sugar, flour, and salt. Continue cooking, stirring constantly, until it begins to thicken slightly. Fold in stiffly beaten whites and vanilla. Pour into uncooked 10” pie shell and bake at 325°F until firm, 45–60 minutes.

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