Maple Syrup Cream Pie

• 1 cup heavy cream or 1 cup whipping cream
• 1 cup milk
• 4 eggs
• 34 cup maple syrup
• 9 inch pie shell

1. Preheat the oven to 450 degrees.
2. Prick the bottom and sides of the shell with a fork, at one-half inch intervals.
3. Press a piece of heavy duty foil, snugly, into the shell.
4. Bake for 6 minutes, then remove the foil, and bake 4 minutes longer.
5. Remove from the oven and set aside.
6. Combine the cream and milk in a sauce pan, and heat, until scalded.
7. Beat the eggs, until they are foamy.
8. Stir in one-half cup of the maple syrup.
9. Slowly add the hot cream mixture, to the egg mixture, stirring constantly.
10. Pour the custard into the pie shell, and bake, for 30 minutes.
11. Don't over bake.
12. The center should tremble, slightly, when the pie is gently shaken.
13. Remove from the oven and cool.
14. This pie is best served slightly warm.
15. Just before serving, drizzle the remaining one-fourth cup maple syrup over the top.

heavy cream, milk, eggs, maple syrup, shell

Taken from www.food.com/recipe/maple-syrup-cream-pie-101760 (may not work)