Nutmeg Maple Cream Pie
9-inch par-baked All Butter Pie Crust
3/4 cup maple syrup
2 1/4 cups heavy cream
4 egg yolks
1 whole egg
1/4 teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
- Preheat oven to 300º F. 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.