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.

Recipe by   
 8 Servings
  • Prep
    15 mins
  • Cook
    5 mins
  • Serve in
    20 mins


  •   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


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