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...
Excellent pie! As others suggested, I added a scant teaspoon of maple extract to increase the maple and it was truly a divine maple flavored cream pie. Followed the recipe exactly otherwise and it was done to perfection. Refrigerated overnight and served it the next day with a dollop of whipped cream - yummmm!!!
Yum! I made a cookie crust with maple crème cookies from Aldi. I also used 1/2 tsp maple extract and 1/2 tsp vanilla in the custard because some people said it wasn’t maple-y enough. Not sure it needed it, it was plenty maple-y! I also used less nutmeg because I’m lazy and grating a whole teaspoon was taking too long. Super delicious!
-Truly delicious and very simple. -I heated my oven to 375, and then reduced it to 300 as soon as I put the pie in the oven. (Perfect custard!) -I used Chai spices rather than nutmeg. The spices got filtered out too soon, so the flavors were not as prominent as I'd hoped. Next time, I will add the spices sooner so they have a chance to develop. -I would also like to try this sans-shell/crust. I'm just not a pie crust girl.