Nutmeg-Maple Cream Pie
- Total Time
- 1 hour 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup maple syrup
- 2¼cups heavy cream
- 4egg yolks
- 1whole egg
- ¼teaspoon salt
- 1teaspoon freshly grated nutmeg
- 1teaspoon vanilla extract
- 1pre-baked 9-inch pie crust (see recipe)
Nutritional analysis per serving (8 servings)
464 calories; 34 grams fat; 19 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 5 grams protein; 222 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 300 degrees. 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.
- Step 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.
- Step 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.
Private Notes
Comments
How long, and at what temperature to pre-bake the crust?
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 use my preferred crust recipe: the Cook's Illustrated one (the vodka one).
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 definitely should have read the comments before baking this one, I think a ginger snap crust would have really improved the recipe
Really delicious with a Biscoff cookie or ginger snap crust! Next time, make some kind of topping. A blueberry compote would be great, or treat it like a big creme brulee and caramelize sugar on top. The filling was pretty wiggly even after getting down to room temp, so would recommend chilling for an hour or two before serving.
AMAZING winter pie!! Tastes just like a cup of egg nog. I blind baked my pie (425 F) -15 min with pie weights -15 without pie weights. Pulled it out exactly after 1 hour of cooking and let it set for 1 hour before cutting a slice. It was fully set after about 3 hours.