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Quebecois Maple Cream Pie

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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Ingredients

2 h 20 m servings 463 cals
Original recipe yields 8 servings (1 9-inch pie)

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Directions

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  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.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 463 calories; 35.4 g fat; 32.8 g carbohydrates; 4.9 g protein; 217 mg cholesterol; 454 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Reviews

Read all reviews 7
  1. 8 Ratings

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Most helpful positive review

Phenomenal - made for a pie tasting and it definately was the top pick. Smooth maple flavor, rich, everyone devoured it.

Most helpful critical review

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 fr...

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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 si...

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 fr...

I made this recipe a few times and had to make a few adjustments to the recipe. I omitted the salt completely after making it twice as directed. It was so salty and so disappointing, as I had sp...

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 ...

What a marvelous and unusual way to use maple syrup. The taste is subtle and not overpowering, and the texture is exquisitely smooth. I have to agree with other reviewers that there is too muc...

Made for Friendsgiving. It vanished like magic. Everybody loved it. And so easy to make! I'll make this again for sure. Thanks for actress recipe.