Friday is PIE DAY!

Whenever possible, I have been trying to substitute pure maple syrup for granulated sugar in my pie recipes. This is a simple variation on a classic custard pie, and I really love the subtle maple flavor with the custard.

Maple Ginger Custard Pie

single 9" pie crust
1 1/2 cups 2% or whole milk
3/4 cup pure maple syrup
3 eggs
1/2 t salt
4 T crystallized ginger

-In a large bowl, beat the eggs for 2-3 minutes
-add milk and maple syrup, and whisk until well blended
-crush the ginger with the back of a spoon, so it is fine and crumbly
-stir in ginger and salt
-give mixture another good turn with the whisk
-pour into prepared pie shell
-bake at 400 degrees for 10 minutes
-lower temperature to 350 degrees
-bake for another 50 minutes, until knife inserted comes out clean