Quebecois Maple Cream Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 463 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.