Nutmeg-Maple Cream Pie

NY Times recipe from Melissa Clark who states, “This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration.”

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Nutmeg-Maple Cream Pie

  • Total time: 2 Hours
  • Servings: 1 Pie

Ingredients

  • 3/4 Cup Maple Syrup
  • 2 1/4 Cups Heavy Cream
  • 4 Egg Yolks
  • 1 Whole Egg
  • 1/4 tsp Salt
  • 1 tsp Freshly Grated Nutmeg
  • 1 tsp Vanilla Extract
  • 1 Pre-Baked 9-inch Pie Crust

Directions

  • 1)

    Preheat oven to 300°F. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.

  • 2)

    In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

  • 3)

    Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

Notes

Comments from website:

“This well-written recipe makes a delicious pie. Be careful when reducing maple syrup as it can rise quite high in the pan. Use freshly grated nutmeg. A fully baked shell is essential before filling. The reduced maple + nutmeg is a lovely combination. Resist the temptation to tinker with it.”

“I will make this but do it like a slip custard…I bake a pie shell and take a pie plate the same size and butter the plate and cook the pie in the empty plate no crust when cool I take a knife and go around the rim of the pie and then slip the custard into the cooked shell just before serving…a crusty shell and a great pie…you must over shoot the pie somewhat so it all gets into the shell…”

“I added several tablespoons of coarsely chopped crystallized ginger to the custard. Enough so that you got a little in every bite. It was a great addition if you’re a fan of crystallized ginger.”

“This is probably the best pie I have ever eaten. The key is reducing the maple syrup and also watching it close at the end of the baking cycle so it doesn’t get too hard.”

Source: https://cooking.nytimes.com/recipes/452-nutmeg-maple-cream-pie