A creamy egg custard laced with lashings of maple syrup is baked on a buttery pastry base. This pie tastes best if you allow the flavours to age for 1-2 days. Serve with a dollop of creme fraiche, if desired.
Phenomenal - made for a pie tasting and it definately was the top pick. Smooth maple flavor, rich, everyone devoured it. - 06 Jun 2010 (Review from Allrecipes US | Canada)
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!! - 05 Jan 2011 (Review from Allrecipes US | Canada)
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 - 28 Dec 2010 (Review from Allrecipes US | Canada)