1 week ago
A luxe longtime favorite, this is a sleeper recipe for a gloriously rich, deeply maple-y pie, creamy baked pie. I've toned down the nutmeg over the years so it doesn't blot out the other flavors, but mostly left everything as perfect as it's always been. Pumpkin pie? We'll see you again next year. // Nutmeg-Maple Cream Pie on smittenkitchen.com or linked in profile. In more detail: Go to my profile. Click the link "smittenkitchen.com/instagram" Click the photo for the recipe you want and it will take you to it
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55 comments
Looks tempting!šŸ˜
@comeagain.earth
šŸ‘šŸ‘šŸ‘šŸ‘
šŸ˜‹ SO DELICIOUS
This has featured on my Christmas menu the past two years. It's so very good.
@pepper9438 šŸ˜
I love freshly grated nutmeg. I'm going to need to try this one. Plus ... your new cookbook comes today!
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Good combination of flavors!
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A little something sweet after that savory turkey dinner šŸ˜
This is an absolute winner!šŸ”„
I made it last year and when the very last slice disappeared it was like the saddest thing ever. Iā€™m def making it again this year!
Wow this looks so delicious
Looks so good! What are the drawbacks to skipping the sieve step?
Do you recommend adding maple extract if available? If so how much?
Luscious!
Can you do pecan pie please
This sounds so great! Has anyone tried non-cow dairy alternatives to heavy cream for custard? I often use goat milk or soy milk but am wondering about the fat content required for the custard.
@runooshka
Gorgeous pie! šŸ™Œ
This recipe will šŸ’Æ be on our Thanksgiving buffet!
Mine curdled! It is delicious but has the worst texture. Overbaked? Help me save thanksgiving!