Maple syrup pie

Name: Maple syrup pie
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 ½ cups (375 ml) maple syrup; ⅓ cup (80 ml) butter, diced; ½ cup (125 ml) 35% whipping cream; 1 tbsp (15 ml) flour; Pinch of salt; 2 eggs, beaten; 1 store-bought pie crust

Preparation 10 min
Refrigeration 2h
Cooking 1h
Servings 4 to 6
Freezing Absolutely

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Ingredients

1 ½ cups (375 ml) maple syrup
⅓ cup (80 ml) butter, diced
½ cup (125 ml) 35% whipping cream
1 tbsp (15 ml) flour
Pinch of salt
2 eggs, beaten
1 store-bought pie crust

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Preparation

Preheat the oven to 350°F (180°C).
In a small saucepan, pour in the maple syrup and bring to a low boil. (Be careful, if it boils too hard, it will boil over everywhere!) Simmer for 5 minutes to thicken it just a little, reducing the heat if needed.
Remove from the heat, add the butter and stir to melt. Let cool for 5 minutes.
Add the cream and mix well.
Pour a small portion of the mixture into a bowl, add the flour and salt and whisk to dilute. Return to the saucepan and stir.
Add the eggs and whisk lightly until smooth.
In a well-greased 9-inch (23 cm) pie plate, place the crust, letting it hang over the edge so it doesn’t shrink too much during baking. Pour in the mixture, place in the oven and bake for 1 hour, until the center still jiggles a little.
Let rest in the fridge for 2 hours before cutting and serving!