Maple Nutmeg Cream Pie.
Prep time: 
Cook time: 
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Serves: 6
This pie is pretty delicious, if you love a) real maple syrup, and b) nutmeg. Given that those are the main ingredients, I suppose that is unsurprising. It does have a nice silky texture, although I think it's served better cold because it gets less scrambled eggy and more silken glory. Nuni liked it a lot -- we can add the word "Pie" to her vocabulary.
  • ¾ cup maple syrup
  • 2¼ cups heavy cream
  • 4 egg yolks
  • 1 whole egg
  • ¼ teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1 parbaked pie crust, see above.
  1. Prepare filling: In a medium saucepan over medium-high heat, boil maple syrup until it's reduced in volume by about a quarter, 5 to 7 minutes. Here's another tip -- don't walk away from this and then forget to check it, causing the last bit of maple syrup in your house to burn and stink up the kitchen and forcing a run to Trader Joe's for more maple syrup on Valentine's Day at 5:30 pm. Just a little tip from me to you. Set a timer is all I'm saying. Stir in cream and bring to a simmer. Remove from heat.
  2. In a medium bowl, whisk together egg yolks and egg. While whisking, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a vessel that is easy to pour out of. Stir in salt, nutmeg and vanilla. I would not skimp on the nutmeg here. If you're not using fresh grated, add extra nutmeg. But really, use fresh grated. A microplane and a nut, that's all it takes. I buy my nutmegs from Penzeys or the Spice House.
  3. Pour filling into crust and transfer to a rimmed baking sheet (unless, of course, you want burnt maple filling on the bottom of your oven). Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving, or even better, serve cold.
  4. Yield: One 9-inch pie weeknight food.
Recipe by The Domestic Front at