Okay, well, you know I LOVE pies and making pies, but this was a new one for me!
There was one more event to commemorate at my friend, Jane's, house. She got a new job as an art teacher! Since Jane is very creative and loves children, this was a terrific opportunity for her and for her new students! Being a new teacher is wonderful, but hectic, so I told Jane I'd love to bring over a meal for her family during her first teaching days.
Jane is Canadian, so I was thrilled to find a recipe in "Canadian Living" for something called "French Canadian Maple Cream Pie"! It looked so innocent and simple in the photograph! When I looked at the recipe, I was surprised at how simple it was, but I knew Canadian cooking tended to be "no frills", so I thought this would be just the thing! It was super easy too!
Oh, my gosh. I have never tasted anything so rich, creamy, decadent, sweet, did I mention rich? in my life!! Obviously, this pie is meant only for those northern people that will be shoveling snow and playing hockey, and tapping more maple trees right after dinner!!
I'm giving the recipe for curiosity's sake, but if you're not living in a place where there will soon be temperatures at minus something, I'm not sure I'd recommend making it! However, it would be a good pie for a crowd because this thing could probably feed, oh, say, 100 ? :)
French Canadian Maple Cream Pie
12 oz. Grade B Maple Syrup (not a misprint!)
1 cup heavy cream (again....not a misprint!)
1/4 cup cornstarch
1/4 cup cold water
1, pre-baked, 9-inch pie shell
Whisk together the syrup and cream. In a separate bowl, whisk the cornstarch and water. Combine the two, whisking well, in a heavy saucepan. Heat over medium-high, stirring well, until the mixture comes to a boil. Boil softly for 2 minutes, stirring. The mixture will be thick.
Pour into the pie shell.
Refrigerate until set, 4 hours or more.
Note: I got the fun pastry cutters at Williams-Sonoma!