My 5-Ingredient Maple Pie Is So Much Easier Than Pumpkin Pie
Ingredients
- 2 cups half and half
- 2 (3.4-ounce) boxes vanilla instant pudding mix
- 1/3 cup maple syrup
- 1/2 teaspoon kosher salt
- 1 (9-inch) store-bought graham cracker crust
- 1 cup heavy cream
- 2 tablespoons maple syrup
- Flaky salt
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Instructions
- In a large bowl, combine the half and half or milk, pudding mix, maple syrup, and salt. Whisk until the pudding mix is fully dissolved and the mixture begins to thicken, about 2 minutes.
- Scrape the pudding mixture into the graham cracker crust, smoothing over the top. Gently press a piece of plastic wrap onto the surface of the filling and transfer the pie to the refrigerator.,Chill the pie until the filling is firm, at least 2 hours and up to 24 hours.
- When you’re ready to serve the pie, in the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer, combine the cream and maple syrup. Start the mixer on low speed and increase the speed to medium-high as the cream thickens. Continue whipping until soft peaks form, 1 to 3 minutes. The cream shouldn’t be too firm, but should be light, fluffy, and cloud-like.,You can also use a whisk and whip the cream by hand, if you prefer.
- Pile the whipped cream on top of the pie. Cut it into slices, top each slice with a sprinkle of flaky salt, if desired, and serve immediately.,Leftover pie can be stored, covered or in an airtight container, in the refrigerator for up to 3 days.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original