Comments on: nutmeg-maple cream pie

By: Lee

Lee — Fri, 20 Nov 2009 22:49:08 +0000

Deb, I have mad love for your site. This tart has my name written all over it and I am making it for Thanksgiving this year. Is there enough custard in this recipe to fill an 11″ tart shell? I thought I would make the cusard the night before thanksgiving, cover and chill and cook it in the prebaked tart shell the next day. Will this work?

By: Valen

Valen — Sat, 03 Oct 2009 18:42:55 +0000

Love your website, and have had many great results but this recipe was a bit of a disappointment. Your shrinkable crust shrank, and was very very oily! when I took my first excited bite I realized it tasted like something extremely familiar…FRENCH TOAST! Something I am extremely fond of, but if its French toast I love, I rather make the simple version! (and less caloric). Nonetheless, I absolutely love your website and recipes, I felt it was important to give you honest feedback. And also, CONGRADULATIONS on your baby! he is absolutely adorable!

By: Elizabeth

Elizabeth — Wed, 15 Apr 2009 17:39:20 +0000

After at least a year of dreaming of this pie, I finally had an opportunity to make it – for my office’s annual Pi/e Day competition! Of course we actually celebrated Pi/e Day (observed) since 3.14 fell over a weekend – but it was a giant hit. I made the full deal and baked it for 70 minutes – the top got a little toasty, but it didn’t seem set after an hour. I’ll definitely be making it again, and probably in my sweet little tart pans that I never seem to have an excuse to use.

By: deb

deb — Wed, 18 Feb 2009 04:27:34 +0000

Parbaking is a … personal choice. The idea is to avoid a soggy crust. If a softer bottom crust doesn’t bother you, then by all means skip the extra work. It should not overbrown in the time it is in the oven.

By: Emily

Emily — Wed, 18 Feb 2009 04:21:38 +0000

Do you really need to parbake the pie/tart crust? because i’ve made quiche before, and never parbaked the crust and it came out fine.

also, doesn’t the crust get really brown if it bakes for an hour and a half?

By: Elisheva

Elisheva — Thu, 12 Feb 2009 15:12:57 +0000

Just made this two days ago in a small (7″) tart pan with your/Dorie Greenspan’s sweet tart shell – it was delightful. I have plenty of the custard left over, so I baked some last night as a custard (water bath and all, my first time trying that) and while it was still good, I found it a little monotonous after the first two bites. I think the rest will be baked as mini-tarts and handed out.
(note: I used 500 ml/2 cups of cream rather than 2 1/4 so as not to bother opening a second container and it came out just fine.)

By: Beth

Beth — Sun, 30 Nov 2008 15:27:53 +0000

I made this for a party last weekend (in a tart pan) and it was a smashing hit. I wish I’d gotten more than a tiny sliver. I can honestly say that it was the only dessert that didn’t have a crumb left.

Thanks for this recipe. I’m printing it out to give my mom to use.

By: Julia

Julia — Fri, 28 Nov 2008 21:51:14 +0000

This was a delicious addition to Thanksgiving for a nutmeg, custard, and maple-loving family! I plan to make it again for Christmas. I used grade B syrup, fresh grated nutmeg, and the CI vodka crust. It was browner in appearance than the pictures, rather caramelized in appearance, which was actually perfect for Thanksgiving. I preferred it cold rather than room temperature, so I suggest people roll the crust thin so it will cook through very thoroughly and won’t be doughy after refrigeration. The next time I make it, I will watch it more closely, because the bottom crust flaked into layers while cooking and made a steam bubble between two layers. As a result, when the pie cooled and the steam escaped, one area sank low. If I had watched it more closely, maybe I could have hit the bubble with a skewer before the custard set around it.

By: rm preston

rm preston — Wed, 26 Nov 2008 06:47:23 +0000

Oh yum! My first effort just cooled off enough to taste test. Baked for an hour and ten minutes, but probably could have used another ten minutes as its very very moist (almost but not quite soggy.) Disclaimer: used a store bought crust.

This one goes in to work tomorrow morning, and I’ll be baking the turkey day one on Thursday.
But still, simply divine, although not as pretty as yours, and definitely a new favorite.

By: deb

deb — Mon, 24 Nov 2008 19:04:35 +0000

I haven't made it that far in advance before, so can't say for sure, but see no reason why it wouldn't keep. It definitely needs to be refrigerated because it is a custard. The only concern I'd have is that the bottom of the tart might get soggy. You will have the best luck using the Great Unshrinkable Sweet Tart Shell, which keeps way more crisp than a pie dough for days and doesn't require any pie weights--hooray.