Quebecois Maple Cream Pie

Quebecois Maple Cream Pie


"I had the most amazing sugar pie in Quebec City, Canada at a restaurant called the Cochon Dingue. (The Crazy Pig). Their version is custardy versus the soft-fudgy/brown sugar ones that are a regional specialty. The pie tastes better if made 1 night (or more) before serving. Good luck on having it around for that long! Serve topped with creme fraiche, if desired."

Ingredients 2 h 20 m {{adjustedServings}} servings 463 cals

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 35.4 g
  • 55%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 221 mg
  • 74%
  • Sodium:
  • 454 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Place the pie crust in its plate in a large, shallow baking pan lined with foil in case of a boil-over.
  2. Bring maple syrup to a boil in a heavy saucepan over medium heat, and cook for 5 to 7 minutes, to reduce syrup down by about one-quarter. Stir in cream, bring the mixture to a simmer, then remove from heat.
  3. Whisk egg yolks and egg together in a large bowl. Very gradually add the cream mixture to the eggs, about 1/4 cup at a time, whisking constantly. Stir in salt, vanilla extract, and vinegar. Pour the batter into the prepared pie crust.
  4. Bake until the pie is mostly set but jiggles slightly when moved, about 1 hour. Let cool before serving.
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Reviews 4

  1. 5 Ratings


Phenomenal - made for a pie tasting and it definately was the top pick. Smooth maple flavor, rich, everyone devoured it.


If you like simple, not over-done custard pies, do NOT pass this one up! It really was delicious, especially with some freshly grated nutmeg mixed in, and topped with maple whipped cream. So simple but so elegant and wonderful! Thanks!!

Jonathan Lefrancois

I'm disappointed with this recipe. I was hoping to love it and i prepared it with a friend here. The mixture was really odd-tasting. I am from Quebec and have had maple-cream pie for years from my grandmother. I think the ratio of sweet and salt + vinegar is way off. Is it just me? I turned out with a way salty pie :(