Black Peppered Maple Cream Pie

Ingredients:

1 ½ c. heavy cream

1/3 c. all-purpose flour

1 ½ c. maple syrup

2 Tbsp. butter

¼ tsp. salt

¼ tsp. black pepper

1 9-inch unbaked pie shell

Directions:

Preheat oven to 375 degrees. In double boiler, whisk together all ingredients until smooth. Cook over medium heat until thickened, 10 to 15 minutes. Do not boil mixture. Pour filling into pie shell and bake until bubbling, approximately 30 minutes. Cool on rack, then refrigerate until thoroughly cooled before serving.

Note: I made this pie for the Vermont Farm Show of 1999, taking class winner and best of show

Submitted by: Adam Bogce, Class of 1986