This is a French-Canadian traditional recipe that was part of the food culture of les colons (settlers). It’s an adaptation of the even more historical, sugar pie, tarte au sucre. I use the darker, less expensive syrup because it lends an even fuller flavour.
• One – baked and cooled 9”/ 23 cm pastry shell
• 2 eggs
• 1 cup (250 mL) brown sugar
• 1/2 cup (125 mL) maple syrup
• 1 cup (250 mL) whipping cream (35%)
• 1 tsp (5 mL) vanilla
• Lightly sweetened whipped cream and toasted walnuts as garnish
In a medium bowl, beat eggs lightly. Whisk in brown sugar, maple syrup, cream and vanilla. Beat long enough to dissolve the sugar crystals.
Pour filling into pie shell and bake in preheated 350’F (180’C) for 40 – 45 minutes or until centre is just becoming firm. Let cool before serving.
Slice and serve topped with whipped cream and sprinkled with toasted walnuts.