Nutmeg Maple Cream Pie!

I decided to make this recipe for Bryan's birthday tomorrow. Kristina was planning to make her epic chocolate fudge cake, so I wanted to make something that was both non-chocolate, and non-cake. This seemed super seasonal and looked delicious, so I thought I'd give it a shot! (Original recipe from Smitten Kitchen)


Ingredients
3/4 cup 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


1. Par-bake pie crust: I used the same crust as I did in the Custard Pie last week.

Look! New pastry blender! It makes life SO much easier!

 

I tried rolling out the crust on parchment paper -

EXCELLENT idea. No flouring, no mess, easy transfer. 

Pie crust on the cookie sheet, and wrapped

in tinfoil before adding filling - MUCH better

method than last week's custard pie.

Only bake the crust for 5 to 10 minutes, until the edges just start to brown up. It will finish cooking as the filling cooks.

2. 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.

3. 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.

4. Pour filling into crust and transfer to a rimmed baking sheet. 

Bake until pie is firm to the touch, but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.

After baking for an hour at 300 degrees this was 

nowhere near done. I had to bake it for an

additional 30 minutes at 360 degrees.

I was a bit worried when this came out of the oven... 

it looked like the top was on the verge of burning, but it 

seemed way too liquidy... but I took it out anyway,

and it looked much better after refrigerating overnight.

I sadly have to wait until tomorrow to taste, but from dipping my finger in the filling... it is going to be fabulous! I'll update on reactions tomorrow.

Update! I brought this into school for Bryan's birthday (early surprise!) but he was out sick. We ate it anyways, and the reviews were really good! I think it basically tastes like the fall holiday season - wonderful. Will definitely make again!