Nutmeg-Maple Cream Pie

By MarielC

Ingredients

• 3/4 cup maple syrup
• 2 1/4 cups heavy cream
• 4 egg yolks
• 1 whole egg
• 1/4 teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1 pre-baked 9-inch pie crust

Details

Servings 8
Adapted from cooking.nytimes.com

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.

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.

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.