Maple Custard Pie


  • 5 Eggs
  • 1 Cup Vermont Maple Syrup
  • 4 Cups Milk
  • 1 Unbaked 9” Pie Shell


  • Heat milk almost to scalding, remove from heat.
  • Slowly add eggs and syrup, which have been beaten together well.
  • Pour into the pie shell.
  • Bake at 450 degrees for 10 minutes. Reduce heard to 325 degrees, continue baking until center is firm when touched with a finger, or tested with a silver knife.
  • If desired, chopped walnuts may be sprinkled on top before baking.
  • Serve plain or with whipped cream.


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