Friday, April 6, 2012

Easter Maple Cream Pie

If your guessing what your Sugarmomma is having for easter well here it is!

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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