Maple Whipped Cream
Preheat the oven to 350°F.
Keep unbaked pie shell in the freezer until ready to fill.
Melt butter in a large, microwave-safe bowl. To the same bowl, whisk in sugar, maple syrup, eggs, flour, salt and vanilla, until homogenous. Gradually whisk in buttermilk (adding this ingredient last will prevent curdling).
Place pie shell on a sheet pan and pour mixture into shell. Bake for 40 minutes and check to make sure top of pie is not browning too much (if it is, lay a piece of foil loosely overtop). Continue baking for about 20 minutes, (when you shake the pan, you should see an even jiggle). The pie will continue cooking and setting as it cools.
Meanwhile, make maple whipped cream. Combine all ingredients in a large mixing bowl fitted with a whisk attachment and whisk on high until soft peaks form. Refrigerate until ready to use.
Allow to cool for one hour before serving. Serve with maple whipped cream.
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