Excitedly rushing home with a bottle of pure maple syrup that my colleague brought me from her visit to the American Maple Museum in Upstate New York, I surfed the net for a pie using maple syrup and found this one from New York Time. The recipe is super easy – simply thickening the maple syrup, whisking in ingredients, and pouring the mixture into a pie crust. The only change that I made to the recipe was to use a ready-to-bake pie crust that I bought from a supermarket instead of making one from scratch as called by the recipe. As a busy professional, this was the only logical choice after a day’s exhausted work! 
I brought the pie to share with my co-workers at office the next day. It was a hit! Everyone was amazed — this was the first time they had a pie using maple syrup than sugar! Maple syrup contains minerals such as zinc, thiamine, and calcium, as well as polyphenols— an antioxidants that help quell inflammation. It is a natural alternative for sugar. Interesting in giving it a shot? For baking, replace 1 cup of sugar with ¾ cup maple syrup, simmer and reduce the syrup by a quarter as described in this recipe below. Alternatively, you can also reduce 3 tablespoons from the other liquid content in a recipe for every cup of maple syrup used.
Prep Time: 15 minutes Cooking Time: 1 hour
Yield: 8 servings
Ingredients
- 3/4 cup maple syrup
- 2 1/4 cup heavy cream
- 4 egg yolks
- 1 whole egg
- 1/4 teaspoon salt
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon vanilla extract
- 1 ready-to-bake 9-inch pie crust
Directions
- Preheat oven to 300 degrees.
- In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
- In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
- Place crust on a rimmed backing sheet and pour filling into crust. Put the pie into oven.
- Bake until pie is firm touch but jiggles slightly when moved, about an hour.
- Let cool to room temperature before serving. I prefer a firmer and cooler filling, so I placed it in the refrigerator for a couple of hours after it is cooled.
- Top with whipped cream for a luxurious taste, as I did and make your day!
