• 1 rond de pâte à tarte brisée Cool et Simple, décongelée

• 45 ml (3 c. à soupe) de fécule de maïs

• 30 ml (2 c. à soupe) d'eau

• 15 ml (1 c. à soupe) de whisky, scotch ou bourbon (remplacer avec de l’eau pour une version sans alcool)

• 375 ml (1 1/2 tasse) de sirop d'érable

• 60 ml (1/4 tasse) de crème 35 %

• 1 oeuf, légèrement battu

• 30 ml (2 c. à soupe) de beurre non salé

• 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.