Nana's Maple Pie
Miz Helen's Kitchen
Ingredients
1 (9 inch) pie crust, blind baked
4 eggs
3 cups half and half
1 cup brown sugar
1/2 cup maple syrup
1/3 cup cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
Whipped Topping For Topping
Directions
To blind bake your crust: fit your crust into a 9 inch pie plate. Place foil paper over the pie crust, then place your pie weights or dried beans on top of the foil. This process will keep the crust from rising while you are baking. Bake the crust at 400 degrees for 20 to 25 minutes. Remove from the oven to a cooling rack and let cool until it is cool to the touch.
Make the filling:
In a deep heavy sauce pan, whisk together the eggs, half and half, brown sugar, maple syrup, cornstarch and salt.
Start the heat on medium, stirring constantly bring the mixture to a low boil.
When the mixture reaches a low boil, and it has thicken, remove it from the heat and stir in the vanilla. The mixture will continue to thicken a bit as it cools.
Pour it into the cooled baked pie shell. Cover with plastic wrap.
Refrigerate overnight or no less than 4 hours.
Remove from the refrigerator and cover with your favorite whipped topping.
Enjoy!