By Kevin Williams
This recipe has popped up from time to time on Amish365. It’s one of those ones that people find intriguing. Our friend Jessica fell under the spell of maple cream pie when I posted the recipe the other day. She set about making the pie and sharing her photos, recipes, and thoughts with us.
This pie is especially popular in Amish communities where tree tapping is common. The communities that come to mind especially are Geauga County, Ohio and Conewango Valley of New York. In these locales, maple syrup making is super popular and maple find its way into everything.
This recipe came from a maple-producing Amish community.
Jessica served this pie to her father and she sampled some herself. Jessica said that the pie is delicious and it is her father’s new favorite pie. The pie itself isn’t firm like a classic Indiana sugar cream pie, it’s of a pudding consistency such as something you’d find in a butterscotch pie. So, enjoy!
Have your pie crust ready.
It does have a “butterscotchy” look to it…
Mmmmm, makes a nice creamy component
Yum!
The pie cuts pretty cleanly
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.
