So I'm innocently browsing the Internet, looking for the Cooks Illustrated infamous recipe for pie dough. It's infamous because the secret ingredient is vodka. Yes, vodka. Is browsing ever innocent when I'm searching for anything to do with pie? Perhaps not. But, as I said, while innocently browsing I stumbled upon Smitten Kitchen's recipe for Nutmeg Maple Cream Pie. "Oh, heart be still," I muttered to myself when I read the recipe and looked at the photos. It's simple--maple syrup, heavy cream, egg yolks, freshly grated nutmeg, and vanilla. Heart be still is pretty accurate. I'm wondering if the pie will cause me to have a fatal heart attack and I'm wondering if it's worth the heart attack risk. I think I'll make it for Christmas Eve dinner, hoping I don't kill the entire family.
Here's the recipe that Smitten Kitchen adapted from the New York Times. Smitten is fabulous.
Nutmeg Maple Cream Pie
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
1 9-inch pie crust or tart shell.
1. Par-bake pie crust: Preheat oven to 350°F. Line pie refrigerated pie shell with foil or parchment paper and fill with pie weights or dried beans. Bake 10 to 12 minutes or until beginning to set. Remove foil with weights and bake 15 to 18 minutes longer or until golden. If shell puffs during baking, press it down with back of spoon. Cool on wire rack. Lower temperature to 300 degrees.
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 touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.