Nutmeg-Maple Cream Pie

From the New York Times.  Doesn’t include pie crust recipe.  Would it be really bad of me to just buy a pie crust?

“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.

Featured in: Heaven In A Pie Pan: The Perfect Crust. “

 

Nutmeg-Maple Cream Pie

By DoreensRecipes Published: November 15, 2015

  • Yield: 1 pie

From the New York Times.  Doesn't include pie crust recipe.  Would it be really bad of me to just buy a pie crust? "This pie is a …

Ingredients

Instructions

  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.

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