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    Nutmeg-Maple Cream Pie

    clock-icon140 minutes
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    Pixicook editorial team

    A delightful pie with the warm flavors of nutmeg and the rich sweetness of maple, set in a creamy custard filling.

    Ingredients for Nutmeg-Maple Cream Pie

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    USchevron
    units in
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    serves
    8 peoplechevron
    serves
    8 peoplechevron

    Maple Syrup, reduced

    cups

    Substitute chevron-down

    Heavy Cream, simmered

    cups

    Substitute chevron-down

    Egg Yolks, whisked

    each

    Substitute chevron-down

    Eggs, whisked

    each

    Substitute chevron-down

    Salt

    teaspoons

    Substitute chevron-down

    Freshly Grated Nutmeg

    teaspoons

    Substitute chevron-down

    Vanilla Extract

    teaspoons

    Substitute chevron-down

    Pie Crust, pre-baked

    each

    Substitute chevron-down

    How to Make Nutmeg-Maple Cream Pie

    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.

    Pitfalls and tips

    Blind Bake for Crispness

    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.

    Watch the Temperature

    Bake your pie at a low temperature and ensure the filling jiggles slightly like Jell-O in the center when done to prevent overcooking.

    Quality Maple Syrup

    Use Grade A Dark/Robust or Grade B maple syrup for a more pronounced maple flavor in the cream custard.

    Nutmeg Freshness

    Use freshly grated nutmeg instead of pre-ground for a more aromatic flavor enhancement in your pie.

    Gentle Heating

    Combine custard ingredients over low heat to avoid scrambling the eggs and ensure a smooth texture for the filling.


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