8 Serves
76 Mins
8 g
21 g
34 g
Preheat your oven and blind bake the pie crust until golden brown, then set aside to cool.
Ingredients, vitamins, and health benefits
Pie Crust
Heavy Cream
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Vitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
111 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
78 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
0 g / 28 gSugar
13 g / 50 gSaturated Fat
18 g / 20 gCholesterol
500 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
In a saucepan, whisk together the heavy cream, maple syrup, cornstarch, and egg yolks over medium heat until the mixture thickens into a smooth custard.
Remove the custard from the heat, stir in the vanilla extract, and pour the filling into the prepared pie crust.
Bake the pie in the oven until the center is set, then allow it to cool completely before refrigerating to firm up.
Maple Syrup
Cornstarch
Egg Yolks
Vanilla Extract
Vitamin A
337 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
3 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
111 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
15 mg / 420 mgPhosphorus
238 mg / 1,250 mgPotassium
151 mg / 4,700 mgSodium
Fiber
0 g / 28 gSugar
13 g / 50 gSaturated Fat
18 g / 20 gCholesterol
500 mg / 300 mgCaffeine
0 mgNet Carbs
2
g34
g15
g
American
AmericanZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
28 µg / 55 µgAlcohol
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