Quebecois Maple Cream Pie
Recipe: #20086
July 12, 2015
Categories: Desserts, Eggs, Thanksgiving, Oven Bake, Vegetarian, Heavy Cream, Pies, Kosher Dairy, more
"From a restaurant in Quebec called Cochon Dingue. (The Crazy Pig). The pie tastes better if made 1 day (or more) before serving."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (192.2 g)
- Calories 593.9
- Total Fat - 45.3 g
- Saturated Fat - 19.6 g
- Cholesterol - 1385 mg
- Sodium - 373.2 mg
- Total Carbohydrate - 25.2 g
- Dietary Fiber - 0 g
- Sugars - 20.9 g
- Protein - 20.7 g
- Calcium - 212.1 mg
- Iron - 3.5 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare pie shell according to package instructions, or make your own and bake.
Step 2
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 3
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.
Step 4
Stir in cream, bring the mixture to a simmer, then remove from heat.
Step 5
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.
Step 6
Stir in salt, vanilla extract, and vinegar.
Step 7
Pour the batter into the prepared pie crust.
Step 8
Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour.
Step 9
Let cool before serving.
Tips
No special items needed.
0 Reviews
You'll Also Love
