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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]OP, I have the pie for you. It is my favorite pie ever and so very simple.

Two comments:

1) I make it with a gingersnap cookie crust (I just google for a basic gingersnap crust recipe or steal it from other recipes that use this style). It compliments the maple/nutmeg flavor so well.

2) You MUST use fresh grated nutmeg. The preground stuff won't cut it. It's the hint of subtle nutmeg flavor from fresh grated nutmeg that makes this more than a simple custard.

This was a standout at a Thanksgiving potluck, everyone voted it the best pie:

https://cooking.nytimes.com/recipes/452-nutmeg-maple-cream-pie?[/quote]

Sorry, comment 3) if you aren't experienced with making custards, make sure to 1) add the eggs VERY VERY slowly or you will end up with scrambled eggs rather than custard and 2) once combined, filter through a fine mesh strainer which will give it the perfect smooth consistency.[/quote]

NP.  I really want to try this one, but I have a handful of people in my crowd who automatically reject anything that looks like pie (I can't believe they are related to me), but they love custards of any sort - pudding, flan, creme brulee, etc. Do you think this filling recipe would work baked in individual ramekins, no crust? Maybe with some crumbled gingersnaps or candied pecans on top?[/quote]

Yes I definitely think it would! Would definitely do something crumbled or candied on top. It's a mild flavor, it needs a little something so if not a crust, a topping[/quote]

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