If you can imagine a cross between a crème brulee infused with maple and a classic vanilla pudding poured into a crust of flaky whole wheat pastry flour and unsalted butter, then you can imagine a forkful of this perfect pie! It’s old-fashioned in its simplicity of ingredients and yet completely satisfies any dessert craving I might have.
In my search for a dessert that wasn’t loaded with sugar, I found myself experimenting with real local maple syrup and our local honey. In using these sweeteners, I had to make sure the extra moisture didn’t unbalance the wet/dry ratios. Puddings and custards seemed to have slightly more flexibility as long as I didn’t over sweeten them. Gently sweet and creamy desserts are my natural leaning anyway, usually with highest fat content possible. So this pie is my own, with some help on technique and such from Martha Stewart.
I like to use loads of cream, the fresher and closer to home the better and egg yolks, both abundant in the nutrients that especially potential parents and their wee ones need to thrive. When fat is combined with a sugar, even a healthy one like maple syrup, it helps slow down the absorption of sugar into the blood stream. I ate a quarter of a pie as part of an indulgent breakfast and felt great about eating it! Here are some more of the scientific details of why I feel so compelled to eat pie for breakfast: http://www.westonaprice.org/childrens-health/feeding-babies
Serves 4-8, depending on if you have me at your meal.
This makes one full 9-inch pie (with some custard leftover for baking in a dish surrounded by hot water) or 2 very shallow pies.
Unbaked Pie Crust or Perfect Pie Crust
2 cups whole milk
2 cups heavy cream
12 egg yolks
½ cup Grade B maple syrup
2 tsp. pure vanilla extract
1 tbsp. organic cornstarch
1/8 tsp. sea salt
4. Slowly add the warm cream to the egg yolks while continuing to whisk until completely blended
Eat pie well-chilled.