Maple Cream Pie

Ingredients

• 1 9-inch unbaked pie crust
• 1/2 cup pure maple syrup
• 3 eggs, beaten
• 1/4 cup butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2 cups heavy cream
• 1/2 cup light brown sugar

Directions

1. Put the walnuts and sugar in a food processor and pulse until the walnuts are very finely chopped. Scatter in the flour and salt, then pulse again just to mix. Add the butter and keep pulsing until you have coarse crumbs dotted with a few pea-size bits. Pour in 2 Tbs. of the ice water and pulse until the dough looks evenly damp. When you pinch it, it should clump without feeling soggy. If it needs help, work in up to 2 more Tbs. of ice water. Turn the dough onto plastic wrap, use the wrap to pull it together, and shape it into a disk. Refrigerate it for at least 2 hours or up to 2 days. If you prefer, freeze the dough for up to 1 week.
2. Heat the oven to 375°F. Dust your work surface lightly with flour and roll the dough into a 12-inch round, about 1/8 inch thick. Move it into a 9-inch standard pie plate. Cut away the extra dough, then fold the edge into something pretty. Cover with plastic wrap and freeze for at least 15 minutes.
3. Cover the chilled crust with parchment paper or foil, then add pie weights. Bake until the rim is pale gold and the bottom under the liner looks dry, about 25 minutes. Lift out the parchment and weights, then bake again until the crust is golden brown, 15 to 20 minutes. Move the pan to a wire rack and let it cool completely. Keep a fine-mesh sieve nearby for the filling.
4. Pour the maple syrup into a small saucepan and bring it to a boil over high heat. Turn down the heat so the syrup settles into a gentle simmer, and cook until it has reduced by about half, about 12 minutes. If you want to check your progress, you can carefully pour it into a glass measuring cup now and then.
5. Off the heat, whisk the egg yolks and cornstarch in a medium saucepan until smooth. Whisking the whole time, slowly pour in the milk and cream. Add the butter, salt, and reduced maple syrup. If the syrup firms up, do not fuss over it; the custard will even out once it warms.
6. Set the saucepan over medium heat and cook, stirring the mixture constantly with a wooden spoon, until it thickens and reaches a very low boil, about 7 minutes. Let the custard cook for 1 minute longer, then pass it through the sieve into the cooled crust and smooth the top. Lay waxed paper directly against the custard, then put the pie in the fridge. Chill for at least 4 hours or up to overnight. For serving, cover the top with whipped cream.