Maple Pie

Pie:

2 1/4 Cups of syrup

2 Cups milk

3 Egg yolks

1/2 cup flour

3 Tablespoons cornstarch

2 teaspoons vanilla


Whisk over medium heat until it becomes puddings. Pour in a pre-baked pie shell (I prefer graham cracker crust) and refrigerate for at least 6 hours.


Topping:

1 container of whipping cream

3 Tablespoons of maple sugar


Mix with a mixer until it whipped cream.