About
Ah, what better dessert to encapsulate the Green Mountain State than Vermont Cream Pie? On top is the crispy, golden-brown meringue, a cloud of sweetness floating above. Then we get to the smoky, sweet, and luscious maple filling, embodying the true heart of Vermont. And holding it all up is a buttery pie crust. Vermont Cream Pie does its namesake state proud at every turn, especially as it vanishes from your plate with each enthusiastic bite.
Ingredients
- 1 sheet refrigerated pie crust
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup maple syrup
- 1 cup heavy whipping cream
- 2 large egg yolks, lightly beaten
- 3 tablespoons butter
- 3 large egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly flour a worksurface and roll out the crust to fit a 9-inch pie plate.
Step 3 -Place the dough in the pie plate and trim and flute the edges.
Step 4 -Line the un-pricked crust with a double layer of foil.
Step 5 -Fill the pie crust with pie weights and bake on a lower oven rack until it is golden-brown, about 15-20 minutes.
Step 6 -Remove the foil and the weights and bake the crust until the bottom is golden-brown, about 3-6 minutes.
Step 7 -Cool the pie crust on a wire rack.
Step 8 -In a small saucepan, combine the cornstarch and the water until it is smooth.
Step 9 -Stir the maple syrup and the cream into the cornstarch mixture.
Step 10 -Cook and stir the syrup mixture over medium-high heat until it has thickened and is bubbly, about 2-3 minutes.
Step 11 -Reduce the heat to medium and cook the syrup mixture, stirring constantly, about 2 minutes.
Step 12 -Transfer the saucepan from the heat.
Step 13 -Stir a small amount of the hot filling into the beaten egg yolks while whisking the yolks constantly to temper them.
Step 14 -Add the tempered egg mixture to the saucepan, stirring constantly and bringing the mixture to a gentle boil.
Step 15 -Cook and stir the filling for 2 minutes.
Step 16 -Transfer the saucepan from the heat and gently stir the butter into the filling.
Step 17 -Pour the filling into the crust.
Step 18 -In a large bowl, use an electric mixture on medium speed to beat the egg whites, the vanilla, and the cream of tartar until soft peaks form.
Step 19 -At high speed, gradually beat the sugar into the egg white mixture, 1 tablespoon at a time, until stiff glossy peaks form and the sugar has dissolved.
Step 20 -Spread the whipped topping over the hot filling, sealing the edges of the crust.
Step 21 -Bake the pie until the meringue is golden-brown, about 12-15 minutes.
Step 22 -Cool the pie on a wire rack for 1 hour.
Step 23 -Refrigerate the pie for 3 hours.
Step 24 -Slice and serve.
