Nutmeg-Maple Cream Pie

This pie is a delicious twist on a custard standby, and it is exceedingly easy, a humble yet grandly flavored addition to any celebration. Don’t let making your own pie crust intimidate you: our pie guide has everything you need to know.

Ingredients

• ¾ cup maple syrup
• 2 ¼ cups heavy cream
• 4 egg yolks
• 1 whole egg
• ¼ teaspoon salt
• 1 teaspoon freshly grated nutmeg
• 1 teaspoon vanilla extract
• 1 pre-baked 9-inch pie crust (see recipe)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    442 calories; 33 grams fat; 17 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 19 grams sugars; 3 grams protein; 132 milligrams cholesterol; 231 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

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.
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.
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.

1 hour 45 minutes