Quebecois Maple Cream Pie

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 2 hrs 20 mins


• 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.