Dessert

Quebec Sugar Pie

Name: Quebec Sugar Pie
Total time: 60 min
Yield: 8 servings
Ingredients: 1 disque Shortcrust pastry; 100 g Butter; 150 g Sugar; 200 ml Maple syrup; 120 ml Cream; 1 Egg

Preparation time: 1 h
Servings: 8 servings

Ingredients

8 servings

Shortcrust pastryview the recipe — to buy1 disque
Butter — to buy100 g
Sugar — to buy150 g
Maple syrup — to buy200 ml
Cream — to buy120 ml
Egg — to buy1

Preparation

Preheat the oven to 190°C/375°F and line a pie dish with the shortcrust pastry, pricking the base lightly with a fork.
In a saucepan, melt the butter with the sugar and maple syrup over low heat, stirring, until the sugar is fully dissolved.
Bring to a gentle boil for 2-3 minutes, stirring constantly, then remove from heat and let cool for 5 minutes.
Whisk the cream with the egg in a bowl, then pour in the cooled sugar-maple mixture in a stream, whisking constantly to keep the egg from cooking.
Pour the filling into the pie shell and bake for 30-35 minutes, until the center is still slightly wobbly but the edges are set.
Let cool completely at room temperature (the filling finishes setting as it cools) before slicing.