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As some of you know, I tend to spend a bit of time in Canada for work. This year I was in Quebec for aboot 3 months. Its like going to Europe without leaving the continent, as far as history, language, and architecture. I was fortunate to have had some French in high school and college, so I had a minimal grasp of the language and could get by. It helps if you speak a little French. Usually what happens is you ask a question in bad French, and you get a response in better English. Anyhow, aside from a pastrami like thing called "Smoked Meat", the Quebecois love their maple syrup, and use it in all sorts of ways. While I am normally a "savory" sort of guy, I did fall in love with this pie. It is extremely rich. This is but one version of thousands, as everybodys Granmere has their own:
2 large eggs
3/4 cup sweetened condensed milk
1/2 cup brown sugar
1 cup maple syrup
2 oz whole pecans(my own add)
1 13" deep pie crust
Combine first 4 ingredients and mix well. Pour into premade crust. Top with optional pecans. Bake @ 350 for 45 min. I kinda screwed up, and went with a standard depth crust. Had to pitch a good 1/2-3/4 cup of the mix.
When it comes out of the oven, it is somewhat "puffy" almost like a souffle. Allow it to cool and set up for at least 45 minutes. Best served chilled.
After a few hours chilling:
Sliced:
Enjoy, and thanks for looking!
2 large eggs
3/4 cup sweetened condensed milk
1/2 cup brown sugar
1 cup maple syrup
2 oz whole pecans(my own add)
1 13" deep pie crust
Combine first 4 ingredients and mix well. Pour into premade crust. Top with optional pecans. Bake @ 350 for 45 min. I kinda screwed up, and went with a standard depth crust. Had to pitch a good 1/2-3/4 cup of the mix.
When it comes out of the oven, it is somewhat "puffy" almost like a souffle. Allow it to cool and set up for at least 45 minutes. Best served chilled.
After a few hours chilling:
Sliced:
Enjoy, and thanks for looking!
...... Its gotta be great! 
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