1915 Maple Sugar Pie Recipe - Old Cookbook Show

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

maple syrup

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower in calories, corn syrup is more affordable

Heat 1.5 cups of milk in a double boiler.

Set aside 0.5 cups of milk for later to mix with cornstarch.

Mix 2 heaping teaspoons of cornstarch into the 0.5 cups of milk and set aside.

Separate 2 eggs, placing the whites in a copper bowl and the yolks in a glass bowl, and whisk them separately.

Add the maple sugar to the heated milk and stir it in, bringing it to a boil in the double boiler.

Stir in the milk with cornstarch and cook for 8 minutes, stirring constantly.

Temper the egg yolks by whisking in the hot milk mixture gradually to avoid scrambling the eggs.

Return the mixture to the double boiler and continue whisking and cooking until it thickens and is smooth.

Pour the filling into a butter pie crust that has been placed in an 8-inch pie tin.

Bake in the oven at an unspecified temperature for about 30 minutes on a pizza stone.

Whip the egg whites to stiff peaks, then add 1/4 cup of powdered sugar and continue whipping until glossy.

Remove the pie from the oven and spread the meringue on top, ensuring it touches the pie crust to prevent shrinking.

Return the pie to the oven to brown the meringue.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens