Maple Buttermilk Pie

Maple Buttermilk Pie

courtesy of the New School of Cooking

1 (9 inch) blind baked pie shell  

(using basic pate brisee recipe)

2 cups well shaken buttermilk

2/3 cup grade B maple syrup

6 Large egg yolks

1/4 cup all-purpose flour

2 tablespoons vanilla

1/4 teaspoon salt

accompaniment

lightly sweetened whipping cream

Preheat oven to 325 F

Put pie shell (in pie plate) in a shallow baking pan. 

Whisk together remaining ingredients in a bowl until just combined and pour three fourths of custard into shell. Carefully put the pan in the middle of oven and pour in remaining custard with a cup. 

Bake until just set in center (about 55 minutes) then transfer pie to a rack to cool slightly. 

Serve warm or room temp. 

Enjoy!