Year of the Pie #5: Maple Custard

March can be a bear weather-wise. Snow one day, 60's and sunny the next. At least there is one upside to March in northern New England: sugaring season! As a tribute to the liquid gold that comes but once a year, I found a Maple Custard pie in the book.

This is a pretty simple recipe with only a few ingredients - heavy cream, maple syrup (REAL maple syrup), sugar, vanilla, salt and egg yolks, in a flaky crust, and is very easy to prepare: "combine all the filling ingredients in a large bowl and whisk briefly, until evenly mixed." Seriously. The crust took longer to make! Only one bowl to wash? Sweet!

Year of the Pie #3 & 4: Chocolate-Peanut Butter Pie and Joe's Stone Crab Key Lime Pie

This round of pie is a two-fer! Given that much of the winter months are spent in hermit mode here on the island, March is when we start getting restless for some socialization. A friend/fellow teacher decided it was time for a potluck, and set forth plans for this evening. I decided to bring a pie. Or two. I based this reasoning primarily on the fact that I couldn't decide which pie to make, but also on the type of pies I was stuck on. One is chocolate-peanut butter - sort of rich and wintry, the other is key lime - a hint of spring. Kind of like March, winter isn't quite over, but spring is just around the corner (though in northern New England, spring can sometimes yield a snow day in April). 



ingredients for a pie or two. or more.
I may have looked at an extra pie
recipe when making the grocery list.