140 minutes
A delightful pie with the warm flavors of nutmeg and the rich sweetness of maple, set in a creamy custard filling.
Maple Syrup, reduced
cups
Heavy Cream, simmered
cups
Egg Yolks, whisked
each
Eggs, whisked
each
teaspoons
teaspoons
teaspoons
Pie Crust, pre-baked
each
1. Preheat Oven and Reduce Maple Syrup
Preheat your oven to 300 degrees. In a medium saucepan, reduce the maple syrup over medium-high heat for about 5 to 7 minutes.
2. Simmer Cream with Maple Syrup
Add the heavy cream to the reduced maple syrup and let the mixture simmer, then remove from heat.
3. Whisk Eggs
In a separate medium bowl, whisk together the egg yolks and whole egg.
4. Combine Cream Mixture with Eggs
Slowly pour the cream mixture into the eggs, then strain through a fine-mesh sieve into a bowl with a pouring spout.
5. Add Spices and Vanilla
Stir in the salt, freshly grated nutmeg, and vanilla extract into the custard mixture.
6. Pour Custard into Pie Crust
Carefully pour the nutmeg-maple custard into the pre-baked 9-inch pie crust and place on a rimmed baking sheet.
7. Bake the Pie
Bake the pie in the preheated oven for about an hour, until the filling is set but still jiggles slightly in the center.
8. Cool the Pie
Let the pie cool to room temperature on a wire rack.
It’s essential to blind bake your pie crust until it's fully cooked before adding the filling to prevent a soggy bottom and ensure a crisp texture. Use pie weights to keep the crust from puffing up or shrinking.
Bake your pie at a low temperature and ensure the filling jiggles slightly like Jell-O in the center when done to prevent overcooking.
Use Grade A Dark/Robust or Grade B maple syrup for a more pronounced maple flavor in the cream custard.
Use freshly grated nutmeg instead of pre-ground for a more aromatic flavor enhancement in your pie.
Combine custard ingredients over low heat to avoid scrambling the eggs and ensure a smooth texture for the filling.
Comments (0)