Ingredients:
1 9-inch pie crust, pre-baked
1 cup pure maple syrup
2 cups heavy cream
1/4 cup cornstarch
1/2 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
Whipped cream, for topping
Toasted pecans, for garnish
Directions:
In a saucepan over medium heat, combine maple syrup, 1 1/2 cups of heavy cream, and salt. Bring to a simmer.
In a bowl, whisk together egg yolks, cornstarch, and the remaining 1/2 cup of heavy cream until smooth.
Gradually whisk the hot maple cream mixture into the egg yolk mixture to temper the eggs.
Return the entire mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5-7 minutes.
Remove from heat and stir in vanilla extract.
Pour the filling into the pre-baked pie crust. Cover with plastic wrap, touching the surface to prevent a skin from forming.
Refrigerate until set, about 4-6 hours or overnight.
Top with whipped cream and toasted pecans before serving.
Prep Time: 20 minutes | Cooking Time: 7 minutes | Total Time: 4 hours 27 minutes (including chilling)
Kcal: 510 kcal per serving | Servings: 8 servings