Maple Custard Pie

Growing up in New Hampshire, maple syrup practically ran through our veins. With the first snow, we’d bundle up to spend hours outside, building forts and sledding down whatever bit of hill we could find. Armed with jugs of maple syrup, usually tapped from trees just down the road, neighborhood mothers would con us into “checking in” midafternoon with a tasty snack-activity. Finding the purest snow, careful to avoid any patches of yellow (think golden retriever), we’d carefully pour thin streams of the goo directly onto the white ground. After just a few seconds, the wiggly lines, circles, and zigzags would harden to a delightful candy of pure Yankee ingenuity. The gorgeous, silken pie below is full of maple flavor and brought back great memories minus the mess of dirty winter boots.

 

 

 

Maple Custard Pie

Adapted from Martha Stewart

Makes one 9-inch pie

 

1 Pillsbury Pie Crust, thawed according to package instructions

1 cup pure maple syrup

3 cups heavy cream, divided

1 large egg, plus 4 large egg yolks

1 teaspoon pure vanilla extract

½ teaspoon coarse salt

Pinch freshly grated nutmeg

1 tablespoon sugar

 

Preheat oven to 300 degrees.

Unroll prepared dough into an ungreased 9-inch glass pie plate. Push well into the base and sides, carefully repair any tears, and trim excess using a sharp paring knife. Place in refrigerator while preparing custard filling.

Place syrup in a medium saucepan over medium-high heat and cook until reduced by a quarter, about 5 to 7 minutes. Stir in 2 cups of the cream, bring to a simmer, and remove from the heat.

In a medium mixing bowl, gently whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add the cream mixture. Do not overmix or whisk vigorously as too much air will be incorporated. Strain the combined mixture through a fine-mesh sieve into a large glass measuring cup to remove any lumps. Rap the measuring cup onto a kitchen towel-covered counter to remove any air bubbles.

Pour into the prepared crust and bake on the center rack for 50 to 60 minutes until set, but still slightly wobbly. Remove to a wire rack and allow to come to room temperature.

Freeze the metal bowl and whisk attachment of a standing mixer for 15 minutes. Place sugar and remaining cup of heavy cream in the bowl and beat on high speed until medium peaks form, about 5 to 8 minutes. Serve immediately with pie, or can be stored in an airtight container in the refrigerator and brought back to life with a quick whisk.