Quebecois Maple Cream Pie |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 1 |
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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. Ingredients:
3/4 cup real maple syrup (dark amber) |
2 1/4 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 |
Directions:
1. 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.
2. 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.
3. 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.
4. Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
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