- 1-1/2 cups Maple Syrup
- 1 cup Heavy Cream
- 1/4 cup Cornstarch
- 1/4 cup Water, cold
- 9” Pie Shell, baked
In a medium saucepan, whisk together the syrup and heavy cream.
In a separate bowl, whisk together cornstarch and water
Heat the maple mixture over medium to medium-high heat while whisking in the cornstarch mixture.
Bring this mixture to a boil and cook for 2 minutes, stirring constantly.
Cook at a low boil being careful not to scorch the bottom until thick.
Pour into the pie shell and refrigerate until set.