Maple Cream Pie
- 1 14 oz can sweetened condensed milk
- 2/3 cup real maple syrup (Sugarmomma's B grade)
- 1 dash of salt
- 1 Baked 8 inch pie shell
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 3 Tbsp toasted chopped pecans
How to make it
- In a medium saucepan, combine the condensed milk, maple syrup, and salt. Cook over low heat, stirring constantly until mixture bubbles up, then cook, uncovered for 4 minutes, watching carefully to prevent scorching. Pour into the baked shell. Let cool completely, about 3 hours.
- in a chilled bowl, combine the cream, powdered sugar, and vanilla. Beat until stiff peaks form. Spread on cooled pie and top with pecans. Chill until ready to serve.
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