Our good buddy was leaving New York for sunnier climes and familial obligations, and he prefers pie to cake, so for his going away party I made two nutmeg maple cream pies and they were easy as - well, you know. This recipe makes a substantial amount of filling - I didn't fill my pies to the top and had a good bit left over (which was fine with me). If you're a fan of daan taat - Chinese egg custard tarts (and I am, very much so), then this is right up your alley.
Start by reducing 3/4 cup of maple syrup over medium high heat for a few minutes (don't reduce for too long or you'll end up with maple syrup candy, which will be delicious but then you'll have to start over), then stir in 2 1/4 cups of heavy cream and remove from heat once it starts to simmer.
In a separate bowl, whisk together 4 egg yolks and one egg. Then slowly add the syrup-cream mixture to the eggs, whisking constantly to avoid making a bowl of creamy cooked scrambled eggs. Then add a dash of salt, one teaspoon nutmeg and one teaspoon vanilla extract.
Pour your custard into your pie crust and bake at a 350 degree oven for about one hour, until pie is set (it will be jiggly but set - about the texture of firm-ish tofu). Let cool, then eat!
I had leftover pie scraps, so I rolled out an M for Matt and draped it on top about half way through baking (I didn't want to add it right away because I was worried it would sink through, but that was probably a needless concern) - I should have stuck it on earlier or brushed it with butter so it would turn golden brown. Still a tasty treat!