Quebecois Maple Cream Pie

• 3/4 cup real maple syrup (dark amber)
• 2 1/4 cups heavy cream
• 4 egg yolks
• 1 egg
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• 1 (9 inch) pie shell, baked

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.

maple syrup, heavy cream, egg yolks, egg, salt, vanilla, white vinegar, pie shell

Taken from www.allrecipes.com/recipe/213596/quebecois-maple-cream-pie/ (may not work)