Time: 1 hour 45 minutes
¾ cup maple syrup2¼ cups heavy cream
4 egg yolks
1 whole egg
¼ teaspoon salt
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
1 pre-baked 9-inch pie crust (see recipe).
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.
Yield: One 9-inch pie, 8 servings.