Last week sisters Kate and Molly taught two pie classes alongside their grandmother, Cooking Cottage cofounder Winnie. We had so much fun and whipped up some tasty pies in the process. This Nutmeg Maple Custard Pie was our personal favorite… Molly even went so far as to say that it was one of her favorite desserts ever!
This pie is simple to prepare and oh-so-delicious. We hope it will show up on your Thanksgiving or Christmas table this year.
Recipe: Nutmeg Maple Custard Pie
- 3/4 cup pure maple syrup
- 2 1/4 cups heavy cream
- 4 egg yolks
- 1 whole egg
- 1/4 tsp. salt
- 1 tsp. freshly grated nutmeg
- 1 tsp. vanilla extract
- 1 9-inch pie crust
- Par-bake pie crust: Preheat oven to 350. Roll out pie crust and place in a 9″ pie plate.
- Cover with foil or parchment paper and fill with pie weights or dried beans (to prevent the crust from puffing up as it bakes).
- Bake 10 to 12 minutes or until beginning to set.
- Remove foil and weights and bake 15 to 18 minutes longer, until it becomes golden. (If shell puffs during baking, press it down with the back of a spoon).
- Cool on a wire rack. Lower oven temperature to 300 degrees.
- Prepare filling: 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.
Preparation time: 20 minute(s)
Cooking time: 1 hour(s) 30 minute(s)
Number of servings (yield): 8