Quebecois Maple Cream Pie You Have To Try
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Quebecois Maple Cream Pie |
"I had the most brilliant sugar pie in Quebec City, Canada at a eating place known as the Cochon Dingue. (The Crazy Pig). Their version is custardy as opposed to the smooth-fudgy/brown sugar ones which might be a regional uniqueness. The pie tastes better if made 1 night (or more) before serving. Good success on having it round for that lengthy! Serve topped with creme fraiche, if preferred."
Ingredients :
- 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
Instructions :
Prep : 15M | Cook : 8M | Ready in : 2H20M |
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- Preheat oven to three hundred levels F (a hundred and fifty degrees C). Place the pie crust in its plate in a large, shallow baking pan covered with foil in case of a boil-over.
- Bring maple syrup to a boil in a heavy saucepan over medium warmth, and cook dinner for 5 to 7 minutes, to reduce syrup down via approximately one-region. Stir in cream, bring the mixture to a simmer, then take away from warmness.
- Whisk egg yolks and egg collectively in a massive bowl. Very steadily add the cream combination to the eggs, approximately 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the organized pie crust.
- Bake until the pie is in general set however jiggles slightly whilst moved, about 1 hour. Let cool earlier than serving.
Notes :
- Reynolds® Aluminum foil can be used to hold meals wet, cook it frivolously, and make easy-up simpler.
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