Recipe by CTREYNARD
"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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real maple syrup (dark amber)
2 1/4 cups
distilled white vinegar
1 (9 inch)
pie shell, baked
Phenomenal - made for a pie tasting and it definately was the top pick. Smooth maple flavor, rich, everyone devoured it.
If you like simple, not over-done custard pies, do NOT pass this one up! It really was delicious, especially with some freshly grated nutmeg mixed in, and topped with maple whipped cream. So simple but so elegant and wonderful! Thanks!!
This pie was so good, easy to make but the finished product looks and tastes like it must be difficult. My family wants me to make this part of our traditional holiday meals! I'm going to try putting fresh raspberries in it next time.
I'm disappointed with this recipe. I was hoping to love it and i prepared it with a friend here. The mixture was really odd-tasting. I am from Quebec and have had maple-cream pie for years from my grandmother. I think the ratio of sweet and salt + vinegar is way off. Is it just me? I turned out with a way salty pie :(
* Percent Daily Values are based on a 2,000 calorie diet.
Quebecois Maple Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 319
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