• 1 all butter shortcrust pastry round Cool & Simple, thawed
• 45 ml (3 tbsp) cornstarch
• 30 ml (2 tbsp) water
• 15 ml (1 tbsp) whisky, scotch or bourbon (replace with water for an alcohol-free version)
• 375 ml (1 1/2 cup) maple syrup
• 60 ml (1/4 cup) cream 35 %M.F.
• 1 egg, lightly beaten
• 30 ml (2 tbsp) unsalted butter
• Put the oven rack on the lower shelf and preheat oven to 410F.
• Unroll the shortcrust pastry and line a 23cm (9 inch) pie dish.
• Cover the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes or until the pastry looks dry.
• Remove the aluminum foil and the weights and return to the oven for 10-15 minutes or until the pastry is cooked and golden.
• Meanwhile, in a saucepan (off the heat), dissolve the cornstarch in the water and whisky.
• Add the syrup, egg and cream and mix well with a whisk.
• Bring to a boil over medium-high heat while whisking constantly.
• Reduce heat to low and let simmer for about 1 minute while whisking./p>
• Remove from heat, add butter and mix well until it is all melted.
• Pour the maple mix into the crust and let it cool.
• Refrigerate until the filling is firm (about 3h).
• Enjoy with a scoop of your favorite ice cream.
• 1 all butter shortcrust pastry round Cool & Simple, thawed
• 45 ml (3 tbsp) cornstarch
• 30 ml (2 tbsp) water
• 15 ml (1 tbsp) whisky, scotch or bourbon (replace with water for an alcohol-free version)
• 375 ml (1 1/2 cup) maple syrup
• 60 ml (1/4 cup) cream 35 %M.F.
• 1 egg, lightly beaten
• 30 ml (2 tbsp) unsalted butter
• Put the oven rack on the lower shelf and preheat oven to 410F.
• Unroll the shortcrust pastry and line a 23cm (9 inch) pie dish.
• Cover the pastry with aluminum foil and fill with pie weights or dried beans. Bake for 10 minutes or until the pastry looks dry.
• Remove the aluminum foil and the weights and return to the oven for 10-15 minutes or until the pastry is cooked and golden.
• Meanwhile, in a saucepan (off the heat), dissolve the cornstarch in the water and whisky.
• Add the syrup, egg and cream and mix well with a whisk.
• Bring to a boil over medium-high heat while whisking constantly.
• Reduce heat to low and let simmer for about 1 minute while whisking./p>
• Remove from heat, add butter and mix well until it is all melted.
• Pour the maple mix into the crust and let it cool.
• Refrigerate until the filling is firm (about 3h).
• Enjoy with a scoop of your favorite ice cream.
