February 5, 2014

Maple Cornflake Pie

Today is our seventh snow day so far in 2014, and most likely we'll have another day off tomorrow. To pass all these days stuck inside, I taught myself how to knit (working on my third scarf now) and have been cooking a lot.

This pie was baked strictly out of necessity (another night snowed in, another night with a finicky boiler, another night trying to ward off unwanted anxiety) and with whatever ingredients I had on-hand. The original recipe calls for 2/3 cup of dark corn syrup, but since I didn't have any I improvised with brown sugar and maple syrup.

This kind of old-fashioned cereal pie creates a two-layer dessert...a sweet, sticky bottom layer (hubba) with a chewing, crunchy top layer.

Maple Cornflake Pie
adapted from Sweety Pies

One 9-inch single pie crust rolled out, fitted into pie plate & edge trimmed/crimped
2/3 cup sugar
1/3 cup brown sugar
1/3 cup real maple syrup
3 large eggs
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
2 cups coarsely crushed cornflakes
  • Preheat the oven to 350° F. Prepare the pie crust and chill while you made the filling.
  • Thoroughly mix together the sugars & maple syrup in a large bowl. Whisk the eggs into the sugar mixture.
  • Add the vanilla, melted butter & salt and stir until blended. Fold in crushed cornflakes until well-coated. 
  • Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 45 to 50 minutes.
  • Let cool completely on a wire rack before slicing.

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