This is a great example of the importance of the right ingredients, because there are so few of them. The flavor can be delicate and nuanced or simply sweet depending on the syrup and the cream that you use.
1Pie Shell (baked, empty)
1⁄4 cCorn Starch (dissolved in water)
1⁄4 cWater (cold, for the cornstarch)
1 1⁄2 cMaple Syrup, (Grade A Fancy)
1 cHeavy Cream
Blend the water into cornstarch until smooth.
Combine heavy cream, syrup, and cornstarch mixture in a heavy pan.
Bring to a boil, stirring constantly. Boil 2 minutes, then remove from heat.
Pour the hot filling into the baked pie shell and let cool.
Serve in thin slices.
I think you should plan to get 12 thin slices from this. It is a delicate, nuanced flavor, but a little goes a long way.
If you are feeding children, then maybe use the Grade B Dark syrup and cheaper cream for a stronger, simpler maple flavor.
When we were in Quebec City in October 2016, this pie was on every dessert menu!