Taking a look at past issues of Cake Central Magazine, we came across this fantastic recipe just in time for Canada Day! Written by Leanne Winslow, President of Cake Central Media Corp, this sweet story and accompanying recipe was featured in Cake Central Magazine Vol. 3, Issue 2 (April 2012):
Growing up in my Canadian home, there were many “norms” that I now realize were anything but normal. After living many years in the United States and spending time in my friends’ homes, I know that my family is different. Instead of salt and pepper sitting in the middle of the dining table, we had an entire pound of butter and a bottle of maple syrup.
My family uses maple syrup on pancakes and waffles just like most of you do in your homes. But we take it a step further by pouring it on everything else on our plates, including our bacon, eggs, and toast. In fact, even when there are no pancakes there is still a lake of maple syrup on our plates. And since syrup goes so well with eggs, we think it’s completely normal to pour it over our quiche, too!
This maple syrup pie reminds me of the flavors of my homeland; it is sweet and rich and probably goes well with a hearty side of bacon.
Canadian Maple Syrup Pie
1 cup medium or Amber maple syrup
½ cup brown sugar
¾ cup sweetened condensed milk
1 unbaked pie crust
PREHEAT oven to 350° F. Place unbaked pie crust into 9-inch pan.
WHISK maple syrup, brown sugar, condensed milk and eggs in a bowl until blended well. Eliminate lumps or excess foam in mixture.
POUR mixture into unbaked pie crust.
BAKE for 45 minutes.
REMOVE pie from oven; center should jiggle.
SERVE drizzled with maple syrup or with whipped cream on top. Best served cold.