Vermont Maple Pie
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1½ cups Amber Maple Syrup
  • 1 cup canned coconut milk well mixed
  • ¼ cup cornstarch
  • ¼ cold water
  • 1 9” pre-baked graham cracker pie shell
  1. Whisk together in a medium saucepan the maple syrup and coconut milk over a medium-low heat.
  2. In a small bowl, mix together the cornstarch, and water.
  3. When the maple syrup and coconut milk mixture starts to simmer, slowly whisk in the cornstarch water.
  4. Bring the mixture to a boil for two minutes, constantly whisking.
  5. Being careful not to burn the bottom, cook at a low boil until mixture thickens.
  6. Remove from the heat, and carefully pour into a pie shell. Refrigerate until set.
  7. Store pie in the refrigerator.
Recipe by Ben and Me at