Little known fact about me?
I fackin luv maple syrup. I used to put it on pancakes, obvs. But also on my bacon. And eggs. And whatever else that happened to be under my heavy handed pour, i.e. the dog, the carpet, my pants.
Anywho, my aunt Dogo, who is my sweetest and calmest aunt, like I don’t even know how we’re related status, brought me three grades of Canadian organic syrup. And so I went hog wild. Crepes with maple. Brussels with maples. Sweet potatoes with maple. Maple in my cold brew. You get the picture.
But the following recipe is the queen of the map. Maple custard pie. Super easy, with a dense custard, almost cheesecake like, consistency, with a bit of tartness from sour cream and buttermilk to cut the sweetness and the lovely crunch of the graham crust? Sold.
I was actually sold twice because I made it twice. Once with a darker finish and the second with the better consistency. That wasn’t on purpose. I just have a shitty oven.
So without delay, the recipe.
Maple Custard Pie
- 2 graham cracker crusts, 8 inche
- 1 tablespoon unbleached all-purpose flour
- 1 tablespoon stone-ground white cornmeal
- ¼ cup packed brown sugar
- ½ teaspoon seasalt
- 5 tablespoons butter, melted
- 1.5 teaspoons vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1 large egg yolk
- ¾ cup REAL dark maple syrup
- 1 cup lowfat buttermilk
Preheat oven to 325. Mix up the filling ingredients. Bake for 55 mins until center is set. Let cool. Eat for breakfast with a cup of coffee.