By Kevin Williams
This is sugar season in the Midwestern USA Amish communities. That means trees are being tapped, sap is rising, syrup is being cooked and poured onto stacks of warm, fluffy pancakes. But there are plenty of ways to use the homemade maple syrup. Many Amish cooks simply use it as a sugar substitute, or drizzle some on cereal, and even use it in meat dishes as a flavoring. This maple cream pie recipe comes to us from an Amish cook in Geauga County, Ohio where maple syrup season is in full swing.
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.
- 1 can condensed milk
- ⅔ c. maple syrup
- Pinch salt
- 2 c. whipping cream
- ½ c. powdered sugar
- 2 tsp. vanilla
- Pinch salt
- Cook milk, maple syrup, and salt on low heat, very slow, stirring constantly until it bubbles in the middle.
- Pour into a baked pie shell.
- Chill for 1 hour.
- Whip topping ingredients until thick.
- Pour on top of pie filling and let chill overnight.