
Maple syrup pie
INGREDIENTS
1/3 cup butter
½ cup flour
1 can of 400 ml of coconut milk
1 C. cornstarch soup
1 ½ (375 ml) cup of Domaine du Grand Reed maple syrup
½ cup pressed brown sugar
½ tsp. vanilla essence
A pinch of salt
STEPS
Preheat the oven to 350˚F (175˚C).
Line a 23-cm (9-inch) pie dish with a crust.
Bake for about 20 minutes or until golden brown. Let cool.
In a saucepan, melt the butter over medium heat.
Add the flour, stirring with a whisk.
Stir in the coconut milk.
Combine maple syrup, brown sugar, cornstarch and vanilla.
Add the maple syrup mixture to the flour, bring to a boil, stirring constantly.
Pass to the mixing arm if necessary.
Boil for 2 minutes or until the mixture has thickened.
Leave to cool for a few minutes.
Pour into crust and refrigerate until ready to serve.