Dessert: United States – Vermont, New England – Vermont Maple Cream Pie

Serving Size: 8

Approximate Time

Prep 40 min

Cook 1 hr

Additional 4 hrs

Total 5 hrs 40 min

Ingredients

- For the crust (makes one 9-inch / 23 cm crust):
  - 1 1/4 cups (160 g) all-purpose flour
  - 1/2 tsp (3 g) kosher salt
  - 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch (1 cm) cubes
  - 3–4 tbsp (45–60 ml) ice water
  - OR 1 (9-inch / 23 cm) unbaked store-bought pie crust (if using store-bought, omit homemade crust ingredients)
- For the maple custard filling:
  - 1 cup (240 ml) pure Vermont maple syrup
  - 1/4 cup (50 g) packed light brown sugar
  - 1 cup (240 ml) heavy cream
  - 1 cup (240 ml) whole milk
  - 3 large eggs, approx. 150 g total
  - 2 large egg yolks, approx. 36 g total
  - 3 tbsp (24 g) cornstarch
  - 2 tbsp (28 g) unsalted butter, melted
  - 1 tsp (5 ml) pure vanilla extract
  - 1/4 tsp (1.5 g) kosher salt
- For finishing:
  - 1 cup (240 ml) heavy cream, for whipping (optional)
  - 2 tbsp (16 g) powdered sugar, for whipped cream (optional)
  - 1 tsp (5 ml) vanilla extract, for whipped cream (optional)
  - 2 tbsp (30 ml) additional pure Vermont maple syrup, warmed for drizzling (optional)
  - Flaky sea salt, a light pinch per slice (optional)

Instructions

Short Description:
A rich, silky custard pie made with pure Vermont maple syrup and a tender butter crust, finished with a cloud of whipped cream and a drizzle of extra maple. The filling is sweet, creamy, and distinctly maple-forward—classic New England comfort in a slice.

Regional Notes:
This Vermont version uses locally produced pure maple syrup as the central sweetener and flavoring, giving the custard a deep maple aroma and sweetness that distinguishes it from generic custard pies. A light touch of brown sugar and a short blind-bake keep the texture creamy while honoring the syrup-forward profile typical of Vermont desserts.

1. Make the crust (skip if using store-bought): In a medium bowl, whisk together flour and salt. Cut in cold butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Add ice water 1 tbsp at a time, tossing until dough just holds together. Form into a disk, wrap, and chill at least 30 minutes.
2. Preheat the oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie dish. Trim and crimp the edges. Chill the lined crust for 15 minutes.
3. Blind-bake the crust: Line the chilled crust with parchment and fill with pie weights or dried beans. Bake 15 minutes, remove weights and parchment, then bake 8–10 minutes more until the crust is set and pale golden. Reduce oven temperature to 325°F (165°C).
4. Prepare the filling: In a medium saucepan over low heat, whisk together the maple syrup and brown sugar until combined and barely warm. Remove from heat and whisk in heavy cream and whole milk until smooth.
5. In a separate bowl, whisk eggs, egg yolks, cornstarch, vanilla, melted butter, and kosher salt until smooth and slightly thickened. Temper the eggs by slowly whisking about 1/2 cup (120 ml) of the warm maple-cream mixture into the eggs, then whisk the tempered egg mixture back into the saucepan with the remaining maple-cream mixture. Whisk thoroughly to remove lumps.
6. Strain the custard through a fine-mesh sieve into a clean bowl to ensure silkiness, then pour the custard into the pre-baked pie shell.
7. Bake in a water bath: Place the filled pie dish in a larger roasting pan and add hot water to come halfway up the sides of the pie dish. Bake at 325°F (165°C) for 35–45 minutes, or until the edges are set and the center still has a slight jiggle (it will finish setting as it chills).
8. Remove the pie from the water bath and transfer to a wire rack. Let cool to room temperature, then chill uncovered in the refrigerator at least 4 hours or overnight for best texture.
9. Whip cream (optional): Just before serving, whip 1 cup (240 ml) heavy cream with powdered sugar and vanilla to soft peaks. Dollop or pipe on each slice.
10. Serve: Slice and serve chilled with a spoonful of whipped cream, a light drizzle of warmed Vermont maple syrup, and a tiny sprinkle of flaky sea salt if desired. Store leftovers covered in the refrigerator for up to 3 days.