Those on the email list received this recipe the other day, but Penny in Ontario, Canada was nice enough to make the recipe and share a photo with me, so I thought I’d share it with everyone.  She said her husband proclaimed the recipe to be a “keeper” and I agree with that assessment. I’ve tasted this pie before and it is incredible.  And if you are willing to part with just a wee bit more pure maple syrup than the recipe calls for, it’s even better:) The recipe calls for 2 /3 cup, but 1 cup makes this pie really sing, I think.  This is the time of year when our Amish friends in the maple syrup producing regions begin to turn their attention to the soon-to-be-rising sap and sugaring. Certainly some of the pure maple syrup will find its way into this pie recipe. Give it  a try!

Maple Cream Pie

Filling:
1 can sweetened condensed milk
2/3 cup maple syrup
Pinch salt

Topping:
2 cups whipping cream
1/2 cup powdered sugar
2 teaspoons vanilla extract
Pinch salt
 

Filling: Cook sweetened condensed milk, maple syrup and salt over low heat, stirring constantly until it bubbles in the middle. Pour into a baked pie shell. Chill for 1 hour.

Topping: Whip whipping cream, powdered sugar, vanilla extract and salt until thick. Pour on top of pie filling.