Quebecois Maple Cream Pie Recipe

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.

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.

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.

Bake until the pie is mostly set but jiggles slightly when moved about 1 hour. Let cool before serving.