• 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.