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.
Ingredients
- ¾ cup real maple syrup (dark amber)
- 2 ¼ 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
Directions
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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 463 | |
% Daily Value * | |
Total Fat35g | 45% |
Saturated Fat18g | 92% |
Cholesterol217mg | 72% |
Sodium454mg | 20% |
Total Carbohydrate33g | 12% |
Dietary Fiber0g | 1% |
Total Sugars18g | |
Protein5g | |
Vitamin C0mg | 2% |
Calcium80mg | 6% |
Iron1mg | 8% |
Potassium144mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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