Recipe: Maple Syrup Pie

[caitri]

Another recipe I keep in my email and thus live dangerously with:

http://tastefullyjulie.com/canadian-maple-pie/

Canadian Maple Pie

Recipe type: dessert

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

Serves: 8-10

This is an authentic recipe of a classic French Canadian pie.

Ingredients

• 1 and ½ cups pure maple syrup


• 1 cup heavy cream


• ¼ cup cornstarch


• ¼ cup cold water


• 1 9” prebaked pie shell

Instructions

1. In a medium saucepan, whisk together the syrup and heavy cream.


2. In a separate bowl, whisk together the cornstarch and water


3. Heat the maple mixture over medium to medium-high heat while whisking in the cornstarch liquid.


4. Bring this mixture to a boil and cook for 2 minutes, stirring constantly. Cook at a low boil being careful not to scorch the bottom. The mixture will thicken.


5. Pour into the pie shell and refrigerate until set. Store pie refrigerated.

Comments

[avictoriangirl]

OMG. I don't even want to know how many calories is in that. Even so, I'm gonna have to make it some day. ;) *drools*

[caitri.livejournal.com]

Oh my dude, IT IS SO GOOD. It's a very traditional Quebecois (sp?) dessert we first had on vacation last year, and I scoured the internet until I found this version. I also think it would make an amazing ice cream topping, but haven't tried it on the basis that I *know* I would end up eating it all. >_>

[avictoriangirl]

LOL I hear you about wanting to eat it all. Maybe I'll make one for Thanksgiving, that way I'll have no choice but to share. ;)

[browngirl.livejournal.com]

Does it really set up well enough to slice? I want to add an egg or three and bake it for a half hour.

[caitri.livejournal.com]

Yep, but you really do have to refrigerate it for a couple of hours beforehand, and then not keep it out too long if the room is warm.

There is a version with eggs that is firmer and more traditionally pie-like (http://www.epicurious.com/recipes/food/views/maple-syrup-pie-102529) but I like this one a bit more because I have a sweet tooth. I also like its consistency, its *very* melt-in-your-mouth. :)

[blcwriter.livejournal.com]

HOLY CRAP.  I'm going to make that this weekend.