Recipes
Nutmeg-Maple Cream Pie
The name says it all: This is a redux of your old-fashioned custard pie made with cream, eggs, nutmeg, and plenty of sweet maple syrup. The filling is luxurious. It has a ridiculously silky, smooth texture — somewhere between pudding and flan — and it tastes of warm fall spice and maple candy. It could almost be too sweet but for the fact that it’s nestled in a savory walnut crust.
We used a premade Diamond walnut crust. It tastes buttery and full of nutty crunch, and it takes all the fear factor (and the work) out of making a pie. You can whip up this pie in a little over an hour. It’ll be the darling of your Thanksgiving table and a welcome antidote for seasonal pumpkin fatigue. (It’s real.)
We’d also make this as a Wednesday-before-the-holiday-with-the-family tonic. A generous slice of nutmeg-maple cream pie, a hot toddy, a cozy couch, and a half dozen episodes of something will do wonders for your table manners. Is it too soon for a Douglas fir candle?
Servings: 8 servings
Ingredients
¾ cup maple syrup
2 ¼ cups heavy cream
4 large Gelson’s egg yolks, room temperature
1 large Gelson’s whole egg, room temperature
¼ tsp kosher salt
1 tsp nutmeg, freshly grated
1 tsp vanilla extract
1 Diamond walnut pie crust
Directions
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Preheat the oven to 300º.
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In a medium saucepan over medium-low heat, reduce the maple syrup by a quarter, stirring constantly, 10 to 12 minutes.
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Stir in the heavy cream and bring the mixture to a simmer. Remove the saucepan from the heat and let it cool for 10 minutes.
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In a medium bowl, whisk together the egg yolks and whole egg. Whisking constantly, slowly add the cream mixture to the eggs.
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Strain the mixture through a fine-mesh sieve into a cup or bowl with a pouring spout. Stir in the salt, nutmeg, and vanilla extract.
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Pour the filling into the crust and transfer the pie pan to a rimmed baking sheet.
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Bake until the pie is firm to the touch but jiggles slightly when moved, 45 to 50 minutes. Let the pie cool to room temperature before serving.
Recipe adapted from: New York Times Cooking