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 pre-baked 9-inch pie crust (see recipe)

1. Preheat oven to 300 degrees.
2. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes.
3. Stir in cream and bring to a simmer.
4. Remove from heat.
5. In a medium bowl, whisk together egg yolks and egg.
6. Whisking constantly, slowly add cream mixture to eggs.
7. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout.
8. Stir in salt, nutmeg and vanilla.
9. Pour filling into crust and transfer to a rimmed baking sheet.
10. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour.
11. Let cool to room temperature before serving.

maple syrup, heavy cream, egg yolks, egg, salt, nutmeg, vanilla, pie crust

Taken from cooking.nytimes.com/recipes/452 (may not work)