Adelaide’s Maple Cream Pie

As many of you may know, this summer and fall we’ve been traveling down Boston twice a week to attend the Copely Square and Brookline farmers markets. Its been a great learning experience for everyone; the people of Boston have been indoctrinated with our “maple shot” ritual, and we’ve discovered some amazing New England farmers and artisans. Welsh Cakes and dry aged beef? Yes, please.  Another perk of hanging around a bunch of market foodies all day has been the sharing of ideas, ingredients and recipes. One of our favorite new maple creations, a decadent cream pie, comes from Adalaide Gross of Grass Roots farm. Nothing like a mostly maple pie, especially when served by an extraordinary farmer/yogi in a tutu! maple cream pie


  • 3/4cup maple syrup
  • 2 1/4 cups heavy cream
  • 4 egg yolks
  • 1 whole egg
  • 1/4 teaspoon salt
  • 1 teaspoon freshly grated nutmeg
  • 1 teaspoon vanilla extract
  • 1 pre-baked 9-inch pie crust of your choice

Preheat oven to 300 degrees. In a medium saucepan cook maple syrup over medium high heat until it is reduced by 1/4, about 5-7 minutes. Gently stir in cream and bring mixture back to a simmer. Remove from heat.

In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.

Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.