Name: My 5-Ingredient Maple Pie Is So Much Easier Than Pumpkin Pie
Prep time: 15 min
Total time: 2 h 15 min
Yield: 8
Cuisine: American
Ingredients: 2 cups half and half or whole milk, or a combination; 2 (3.4-ounce) boxes vanilla instant pudding mix; 1/3 cup pure maple syrup; 1/2 teaspoon kosher salt; 1 (9-inch) store-bought graham cracker crust (such as Keebler) or homemade graham cracker crust in a; 1 cup heavy cream, very cold; 2 tablespoons pure maple syrup; Flaky salt, for garnish, optional

Ingredients

8 serv.

2 cups half and half or whole milk, or a combination
2 (3.4-ounce) boxes vanilla instant pudding mix
1/3 cup pure maple syrup
1/2 teaspoon kosher salt
1 (9-inch) store-bought graham cracker crust (such as Keebler) or homemade graham cracker crust in a
1 cup heavy cream, very cold
2 tablespoons pure maple syrup
Flaky salt, for garnish, optional

Instructions

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1 In a large bowl, combine the half and half or milk, pudding mix, maple syrup, and salt. Whisk until the pudding mix is fully dissolved and the mixture begins to thicken, about 2 minutes.
2 Scrape the pudding mixture into the graham cracker crust, smoothing over the top. Gently press a piece of plastic wrap onto the surface of the filling and transfer the pie to the refrigerator. Chill the pie until the filling is firm, at least 2 hours and up to 24 hours.
3 When you’re ready to serve the pie, in the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer, combine the cream and maple syrup. Start the mixer on low speed and increase the speed to medium-high as the cream thickens. Continue whipping until soft peaks form, 1 to 3 minutes. The cream shouldn’t be too firm, but should be light, fluffy, and cloud-like.
4 Pile the whipped cream on top of the pie. Cut it into slices, top each slice with a sprinkle of flaky salt, if desired, and serve immediately. Leftover pie can be stored, covered or in an airtight container, in the refrigerator for up to 3 days. Love the recipe? Leave us stars and a comment below!