Best 3 Quebecois Maple Cream Pie Recipes
In the heart of Quebec, where the sweet aroma of maple syrup fills the air, lies a culinary treasure that has captivated taste buds for generations: the delectable Québécois maple cream pie. This iconic dessert, a testament to Quebec's rich culinary heritage, seamlessly blends the velvety smoothness of maple cream with the flaky crust and the indulgence of whipped cream, creating a symphony of textures and flavors that will transport you to the heart of La Belle Province. As you embark on a journey to discover the best recipe for this quintessential Québécois dessert, let us guide you through the culinary secrets and techniques that will elevate your pie-making skills and leave your loved ones craving for more.
Here are our top 3 tried and tested recipes!
QUEBECOIS MAPLE CREAM PIE
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.
Provided by CTREYNARD
Time 2h20m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 463.4 calories, Carbohydrate 32.8 g, Cholesterol 217.4 mg, Fat 35.4 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 18.4 g, Sodium 453.5 mg, Sugar 17.9 g
MAPLE SYRUP PIE
Maple syrup pie is completely traditional and homey Québécois fare. Achingly sweet? Not at all. The heavy cream moderates the sweetness of the maple syrup. The cornstarch thickens the mixture. That's it. A novice could obtain a baked pie shell and be done with the dish in less than a quarter-hour.
Provided by Marian Burros
Categories dessert
Time 10m
Yield One 9-inch pie (6 to 8 servings)
Number Of Ingredients 5
Steps:
- In a small saucepan, combine cornstarch with 1/4 cup cold water. Mix until smooth. Add maple syrup and heavy cream, and mix until well blended.
- Place pan over medium heat, and cook, stirring, until mixture comes to a boil. Cook until thickened, about 2 minutes. Pour filling into pie shell, and allow to cool at room temperature until set, about 1 hour. Top with whipped cream.
Nutrition Facts : @context http, Calories 399, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 18 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 10 grams, Sodium 136 milligrams, Sugar 37 grams
MAPLE SYRUP PIE
This Québécois recipe first appeared in 1987 with a story on maple syrup production in Canada and New England. Using genuine maple syrup in a recipe is admittedly a splurge. But it's a delectable one.
Provided by Florence Fabricant
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Beat eggs until well-blended. Beat in maple syrup and butter. Pour the mixture into the baked pie shell, place in the oven and bake 25 minutes, just until the filling is set.
- Serve while still warm with whipped cream.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 204 milligrams, Sugar 48 grams, TransFat 0 grams
Tips:
- Use fresh maple syrup for the best flavor. Grade A amber maple syrup is a good choice.
- Make sure the butter is cold before you cut it into the flour. This will help to create a flaky crust.
- Chill the pie dough for at least 30 minutes before rolling it out. This will also help to prevent the crust from shrinking.
- Bake the pie until the crust is golden brown and the filling is bubbly.
- Let the pie cool for at least 30 minutes before serving. This will allow the filling to set.
Conclusion:
Quebec maple cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of maple syrup, cream, and eggs creates a smooth and creamy filling, while the flaky crust adds a perfect touch of texture. This pie is sure to be a hit with your family and friends.
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