Martha Stewart's Maple Custard Pie | Martha Bakes Recipes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Roll out 1 disk of dough to just under 1/4-inch thick on a lightly floured surface and fit into a 9-inch glass pie plate.

Trim excess dough, leaving a 1-inch overhang; fold edges under and set aside.

Roll out half of remaining disk of dough to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired.

Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.

Preheat oven to 375°F. Brush pastry leaves with more egg wash.

Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes.

Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more.

Let cool completely on a wire rack, about 1 hour.

Reduce oven temperature to 300°F. Place maple syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes.

Stir in heavy cream and bring to a simmer; remove from heat.

In a medium bowl, whisk together the egg, egg yolks, vanilla, salt, and nutmeg.

Slowly add cream mixture to egg mixture while whisking constantly, then strain custard mixture through a fine-mesh sieve into a large glass measuring cup.

Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes.

Let cool to room temperature before serving.

Cooking Techniques

Equipment Needed

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