Name: Quebecois Maple Cream Pie recipe
Ingredients: ¾ cup real maple syrup (dark amber);2 ¼ cups heavy cream;4 egg yolks;1 egg;1 teaspoon salt;1 teaspoon vanilla extract;1 teaspoon distilled white vinegar;1 (9 inch) pie shell, baked

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Ingredients

¾ cup real maple syrup (dark amber) 2 ¼ cups heavy cream 4 egg yolks 1 egg 1 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 1 (9 inch) pie shell, baked

Nutrition Info

463.4 calories carbohydrate: 32.8 g cholesterol: 217.4 mg fat: 35.4 g fiber: 0.4 g protein: 4.9 g saturatedFat: 18.4 g servingSize: - sodium: 453.5 mg sugar: 17.9 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.

Recipe Yield

1 9-inch pie

Recipe Note

I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired.

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