I followed Obi’s example and took a nap during the making of this pie. (Although I did not take the imitation so far as to nestle down in a pile of laundry.) It was necessary. That morning had been the last day of school for my students, and to say that the week had been ‘busy’ would be quite an understatement.
It’s okay though, I didn’t nap while anything was in the oven. I’m not that foolhardy. I only napped while the pre-baked crust was cooling. (Hint: this should tip you off to the presence of a cream or custardy sort of pie.)
Wanna see the main ingredient?
Yum yum yum. Maple Syrup! Now, for this Maple Custard Pie, Ken says to use lighter syrup, Grade A. I think this turned out fine. As long as you use pure maple, any grade will give it a nice flavor.
I find it ironic that after all my hard work grading and writing report cards that week, I still had to think about A’s and B’s as I made this pie.
Doesn’t it kind of look like a sweet potato pie? The darker syrup definitely lent itself to the color, as did the 4 egg yolks, since my eggs come from happy hens and have gorgeous dark yellow yolks.
We ate this with a bunch of lovely Australians, and it really did feel like summer had finally begun.