|Hoosier Sugar Daddy Vanilla Syrup Pie|
I found Hoosier Daddy Vanilla Syrup in Brown County, Indiana and thought it would be a great substitute for maple syrup in a pie.
The consistency isn’t as thick as maple syrup. If you feel you need to thicken the filling see my * directions. There is also a way to make vanilla maple syrup. Just pour the 1/3 cup of maple syrup in a saucepan. Split a vanilla bean in half lengthwise and scrape the seeds into the syrup. Add the vanilla bean. Cook for 5 minutes over med/low heat. Remove from heat and discard the vanilla bean.
1/2 cups packed brown sugar
2 large eggs, room temperature
1/2 cup heavy cream
1/3 cup Hoosier Sugar Daddy Vanilla Syrup or pure amber maple syrup
2 teaspoons butter, melted
Whipped Cream for topping
Preheat oven to 350°F. Roll out dough into an 11-inch round on a lightly floured surface with a floured rolling pin and fit into an 8-inch (3-cup) glass pie plate. Trim excess dough and crimp edges decoratively.
Whisk together brown sugar and eggs until creamy. Add cream, syrup, and butter, then whisk until smooth. Pour filling into pie shell. *If you want it thicker; combine 2 tablespoons flour and 2 tablespoons cornstarch starch, whisk until cornstarch is completely dissolved.
Bake pie in lower third of oven until pastry is golden and filling is puffed and looks dry but still trembles, 50 to 60 minutes. Cool on a rack to room temperature (filling will set as pie cools). Serve with a dollop of whipped cream. Yum Yum!