Nutmeg Maple Cream Pie


Excitedly rushing home with a bottle of pure maple syrup that my colleague brought me from her visit to the American Maple Museum in Upstate New York, I surfed the net for a pie using maple syrup and found this one from New York Time.  The recipe is super easy – simply thickening the maple syrup, whisking in ingredients, and pouring the mixture  into a pie crust.  The only change that I made to the recipe was to use a ready-to-bake pie crust that I bought from a supermarket instead of making one from scratch as called by the recipe.  As a busy professional,  this was the only logical choice after a day’s exhausted work! :-)

I brought the pie to share with my co-workers at office the next day. It was a hit! Everyone was amazed — this was the first time they had a pie using maple syrup than sugar!  Maple syrup contains minerals such as zinc, thiamine, and calcium, as well as polyphenols— an antioxidants that help quell inflammation.  It is a natural alternative for sugar.  Interesting in giving  it a shot?  For baking, replace 1 cup of sugar with ¾ cup maple syrup, simmer and reduce the syrup by a quarter as described in this recipe below. Alternatively, you can also reduce 3 tablespoons from the other liquid content in a recipe for every cup of maple syrup used.    

Prep Time: 15 minutes            Cooking Time: 1 hour

Yield: 8 servings


  • 3/4 cup maple syrup
  • 2 1/4 cup heavy cream
  • 4 egg yolks
  • 1 whole egg
  • 1/4 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1 ready-to-bake 9-inch pie crust


  • 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.
  • 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.
  • Place crust on a rimmed backing sheet and pour filling into crust.  Put the pie into oven.
  • Bake until pie is firm touch but jiggles slightly when moved, about an hour.
  • Let cool to room temperature before serving.  I prefer a firmer and cooler filling, so I placed it in the refrigerator for a couple of hours after it is cooled.
  • Top with whipped cream for a luxurious taste, as I did :-)  and make your day!

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