

Maple Syrup Pie

Prep time: 40 minutes
Cook time: 25 minutes
Servings : 8
This maple syrup pie is simply decadent and will be a hit at any gathering with friends or family. The addition of whisky brings a festive touch that perfectly complements the rich maple flavour. A true delight!
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Cool&Simple Ingredient List
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Ingredient List
- 1 round of all-butter shortcrust pastry, thawed
- 3 tablespoons (45 mL) cornstarch
- 2 tablespoons (30 mL) water
- 1 tablespoon (15 mL) whisky, scotch, or bourbon (or water for a non-alcoholic version)
- 1½ cups (375 mL) pure maple syrup
- ¼ cup (60 mL) 35% cream
- 1 egg, lightly beaten
- 2 tablespoons (30 mL) unsalted butter
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Preparation
- Place the oven rack in the lower position and preheat the oven to 410°F (210°C).
- Unroll the shortcrust pastry and line a 9-inch (23 cm) pie dish.
- Cover the pastry with aluminum foil and fill with pie weights or dried beans. Bake for about 10 minutes, or until the pastry appears dry.
- Remove the foil and weights, then return the crust to the oven for another 10–15 minutes, or until fully baked and golden.
- Meanwhile, in a saucepan (off the heat), dissolve the cornstarch in the water and whisky.
- Add the maple syrup, egg, and cream, whisking until well combined.
- Place the saucepan over medium-high heat and bring to a boil, stirring constantly with the whisk.
- Reduce the heat to low and simmer for about 1 minute, continuing to stir.
- Remove from heat, add the butter, and stir until melted and fully incorporated.
- Pour the maple filling into the baked pie crust and let it cool slightly.
- Refrigerate until the filling is firm, about 3 hours.
- Serve with a scoop of your favourite ice cream.

Cool&Simple Culinary Team
Behind every Cool&Simple recipe is our love for great ingredients and easy-to-make ideas.
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