Maple Cornflake Pie

Today is our seventh snow day so far in 2014, and most likely we'll have another day off tomorrow. To pass all these days stuck inside, I taught myself how to knit (working on my third scarf now) and have been cooking a lot.

This pie was baked strictly out of necessity (another night snowed in, another night with a finicky boiler, another night trying to ward off unwanted anxiety) and with whatever ingredients I had on-hand. The original recipe calls for 2/3 cup of dark corn syrup, but since I didn't have any I improvised with brown sugar and maple syrup.

This kind of old-fashioned cereal pie creates a two-layer dessert...a sweet, sticky bottom layer (hubba) with a chewing, crunchy top layer.

Maple Cornflake Pie

adapted from Sweety Pies

One 9-inch single pie crust rolled out, fitted into pie plate & edge trimmed/crimped
2/3 cup sugar
1/3 cup brown sugar
1/3 cup real maple syrup
3 large eggs
1 teaspoon vanilla extract
3 tablespoons unsalted butter, melted
1/4 teaspoon salt
2 cups coarsely crushed cornflakes

• Preheat the oven to 350° F. Prepare the pie crust and chill while you made the filling.
• Thoroughly mix together the sugars & maple syrup in a large bowl. Whisk the eggs into the sugar mixture.
• Add the vanilla, melted butter & salt and stir until blended. Fold in crushed cornflakes until well-coated. 
• Pour the filling into the pie crust and bake until a knife inserted in the center comes out clean, 45 to 50 minutes.
• Let cool completely on a wire rack before slicing.