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.

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  • 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


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.

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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.