Wild Rice Custard Pie

Instructions

1. 1

   Cook the Wild Rice

   Rinse wild rice in cold water. Combine with 1 1/2 cups water and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer 40-50 minutes until grains have burst open and are tender but chewy. Drain any excess water and cool completely. You should have about 1 1/2 cups cooked rice.

2. 2

   Make the Pie Crust

   Combine flour, salt, and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until dough comes together. Flatten into a disk, wrap in plastic, and refrigerate for 1 hour.

3. 3

   Roll and Blind Bake Crust

   Roll dough to 12-inch circle and fit into 9-inch pie dish. Crimp edges decoratively. Line with parchment and fill with pie weights. Bake at 400°F (200°C) for 15 minutes. Remove weights and bake 5 more minutes. Reduce oven to 325°F (165°C).

4. 4

   Prepare Custard Base

   In a large bowl, whisk eggs and egg yolks until smooth. Add maple syrup and brown sugar, whisking until combined. Gradually whisk in cream and milk until smooth.

5. 5

   Add Flavorings

   Stir in vanilla, cinnamon, nutmeg, and salt. Strain custard through fine-mesh sieve into a clean bowl to remove any lumps and ensure silky texture.

6. 6

   Add Wild Rice

   Spread cooled wild rice evenly over bottom of par-baked crust. The rice will float slightly when custard is added, creating nice distribution throughout.

7. 7

   Fill and Bake

   Carefully pour custard mixture over wild rice. Place pie on middle rack of 325°F oven. Bake 45-55 minutes until edges are set but center jiggles slightly when gently shaken.

8. 8

   Cool Completely

   Remove from oven and cool on wire rack for at least 2 hours. The custard will continue to set as it cools. For best texture, refrigerate for at least 4 hours or overnight before serving.

9. 9

   Serve

   Let pie sit at room temperature for 20 minutes before serving. Top slices with dollops of whipped cream and a drizzle of pure maple syrup.