Best 4 Vermont Maple Cream Meringue Pie Recipes
Whether you're a native Vermonter or simply a lover of unique and delicious desserts, you won't want to miss out on the delectable treat known as Vermont maple cream meringue pie. This pie is a true testament to Vermont's rich maple syrup heritage, and its combination of creamy maple filling, fluffy meringue topping, and flaky crust creates an unforgettable taste experience. It's the perfect dessert for any occasion, whether you're enjoying a cozy gathering with family and friends, celebrating a special event, or simply indulging in a sweet treat. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary journey to Vermont's maple cream meringue pie heaven.
Check out the recipes below so you can choose the best recipe for yourself!
VERMONT MAPLE CREAM PIE
Vermont is the largest producer of maple syrup in the United States. With a staggering volume of almost 900,000 gallons harvested every season; the second least populous state is responsible for 6% of the world's supply of this sweet commodity. While it's common to see local general stores selling maple candy, maple creemees (Vermont-speak for soft-serve ice cream) and maple-infused liquor; one of our favorite treats is Vermont Maple Cream Pie.
Provided by VBT Bicycling Vacations
Number Of Ingredients 13
Steps:
- To make the crust: Mix the butter and cream cheese until well blended. Add the flour, sugar, and salt; mix until just blended. Pat into a disk, wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F.
- Roll the dough on a floured surface until it's 12 inches in diameter. Place it into a 9 inch pie pan. Shape and crimp the crust.
- Line the crust with aluminum foil and pie weights or uncooked beans. Bake it until the bottom inside surface is light brown, approximately 20 minutes. remove the crust from the oven, carefully lift the foil and weights out, and allow it to cool while you make the filling.
- To make the filling: Mix the half & half, maple syrup, egg yolks, brown sugar, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 10 to 12 minutes.
- Remove from the heat and add the maple flavor and vanilla.
- Pour the filling into the cooled pie shell. Cover and refrigerate for at least 4 hours, preferably overnight.
- Generously dollop whipped on to individual slices of pie for serving.
MAPLE CREAM MERINGUE PIE
This dessert won first place in the pie category at the annual Vermont Maple Festival. It's simple to make and uses more maple syrup than most other maple cream pies.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll crust to fit a 9-in. pie plate. Trim and flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly, 2-3 minutes. Reduce heat to medium; cook, stirring constantly, 2 minutes longer. Remove from the heat., Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter. Pour into pastry shell., In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust., Bake until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 389 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 138mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.
VERMONT MAPLE OATMEAL PIE
This yummy pie has an old-fashioned feeling, but is so easy to prepare. Serve it with ice cream drizzled with maple syrup or top it with maple- or cinnamon-flavored whipped cream. -Barbie Miller, Oakdale, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a large bowl, combine eggs, sugar, flour, cinnamon and salt. Stir in oats, syrups, butter and vanilla; pour into crust. Sprinkle with coconut., Bake until set, 50-60 minutes. Cover edge with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. If desired, serve with ice cream. Refrigerate leftovers.
Nutrition Facts : Calories 612 calories, Fat 25g fat (15g saturated fat), Cholesterol 138mg cholesterol, Sodium 438mg sodium, Carbohydrate 94g carbohydrate (68g sugars, Fiber 2g fiber), Protein 7g protein.
MAPLE CREAM PIE
My aunt in Vermont always used to make this. Very delicious. Needs to chill in the frig for several hours.
Provided by ratherbeswimmin
Categories Pie
Time 1h
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, mix together 1/4 cup milk and cornstarch.
- Gradually stir in remaining milk, 3/4 cup syrup and salt.
- Over medium heat, cook, stirring constantly, until mixture comes to a boil.
- Remove from the heat.
- Stir 1/4 cup hot mixture into the egg yolks; return all to the saucepan.
- Cook, stirring constantly until the mixture is thickened and bubbly.
- Remove from heat; stir in butter.
- Cool thoroughly, stirring frequently.
- Whip cream until stiff peaks form.
- Fold 1 cup into cooled filling; spoon into prepared pie crust.
- Fold remaining syrup into remaining cream; spread on top of pie.
- Chill for several hours.
Nutrition Facts : Calories 2848.6, Fat 176.7, SaturatedFat 95.5, Cholesterol 824.5, Sodium 1901, Carbohydrate 294.8, Fiber 1.6, Sugar 161.4, Protein 29.6
Tips:
- For the creamiest, most flavorful pie, use fresh maple syrup. If you don't have access to fresh maple syrup, you can use high-quality store-bought maple syrup.
- Make sure the egg whites are at room temperature before you start whipping them. This will help them whip up more easily and give you a more stable meringue.
- Whip the egg whites gradually, starting on low speed and increasing the speed as the whites start to foam. This will help prevent the whites from over-whipping and becoming dry and grainy.
- When you add the sugar to the egg whites, do it slowly, a little at a time. This will help prevent the meringue from becoming too stiff.
- Bake the pie at a low temperature for a long time. This will help the meringue to set slowly and prevent it from browning too much.
- Let the pie cool completely before serving. This will give the meringue time to set and firm up.
Conclusion:
Vermont maple cream meringue pie is a classic dessert that is perfect for any occasion. With its creamy, maple-flavored filling and fluffy meringue topping, this pie is sure to be a hit with everyone who tries it. If you're looking for a delicious and impressive dessert to make, this pie is definitely worth trying.
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