Maple Cream Pie
The perfect New England Dessert, this maple custard will remind your taste buds of those leaf-shaped maple candies you ate as a kid and yet it’s not overly sweet. Serve with whipped cream-topped hot chocolate for that extra winter indulgence.
- 3/4 c maple syrup
- 1 c Stonyfield Organic 2% Milk
- 1 1/4 c Stonyfield Organic Low Fat Vanilla Yogurt
- 4 egg yolks
- 1 egg
- 1/4 t of salt
- 1 t Freshly ground nutmeg
- 1 t vanilla
- 1 pie crust (9-inch homemade or store bought)
Calories: 330, Calories from Fat: 140, Total Fat: 15g, Saturated Fat: 5g, Cholesterol: 405mg, Sodium: 220mg, Total Carbohydrate: 38g, Dietary Fiber: 1g, Sugars: 25g, Protein: 9g, Vitamin A: 10%, Calcium: 15%, Iron: 10%
Heat oven to 350°. Press dough into 9-inch pie pan and crimp edges. Cover pie dough with foil or parchment paper. Place pie weights (or dried beans) on top. Bake for 10-12 minutes. Remove foil and bake for 15-18 minutes longer, until golden brown.
In a heavy saucepan heat maple syrup until reduced to 1/2 cup. Stir in milk, bring to a simmer and remove from heat.
Whisk together egg, egg yolks and yogurt. Whisking constantly add milk mixture. Strain through fine mesh sieve into bowl. Add salt, nutmeg, and vanilla and combine. Pour mixture into pie shell.
Bake for 50 minutes until pie is firm to touch, but still jiggles a bit. Remove from oven and let cool. Serve at room temperature.