SERVES 6 TO 8
It’s hard to imagine a pie made largely of maple syrup, but it makes total sense that if one exists, it would be found in Vermont. The grading system for maple syrup used to refer to the dark, late-season batch that I prize as Grade B, a term that erroneously implied inferiority. Find the darkest and cloudiest syrup you can; it packs the most flavor and is the best choice for the cognoscenti.
3 large eggs, beaten
3 tablespoons all-purpose flour, sifted
2 cups heavy cream
2 cups plus 2 tablespoons real maple syrup; look for “dark and robust” on the label
½ teaspoon kosher salt
½ recipe Basic Pie Crust in 9-inch pan (here)
Preheat the oven to 375°F.
In a large bowl, whisk together the eggs and flour, then add 1 cup of the cream, 2 cups of the syrup, and the salt. Mix well.
Pour the mixture into the prepared pie shell and bake for 50 to 60 minutes, until the custard is mostly set but still a little jiggly. Cool to room temperature.
With an electric mixer or stand mixer, beat the remaining 1 cup cream, gradually adding the remaining 2 tablespoons syrup. Whip to stiff peaks. Spread over the cooled pie.
I might sprinkle the top of this with finely crumbled Saltines before adding the whipped cream, to add texture and salt.