Vermont Maple Cream Pie
A baked pastry shell filled with a set maple custard and topped with whipped cream, cool and smooth.
It looks like a butterscotch pie and eats like a custard tart, and the flavour of real maple syrup is the reason for it. Vermont maple cream pie relies on the syrup for all its sweetness and aroma, so use pure maple syrup, not pancake syrup, which is mostly sugar and flavouring.
The filling is cooked on the hob, a custard of egg yolks, milk and cornflour with the maple syrup stirred in. Whisk constantly as it thickens, since the yolks scramble if the heat is too high, and cook for a full 2 minutes after it bubbles to remove the starchy taste. A knob of butter at the end gives it a glossy finish.
Pour the hot custard into a pre-baked shell and press cling film onto the surface, so a skin does not form. Chill it for at least 3 hours until firm enough to slice. Add the whipped cream just before serving, and a little extra syrup for drizzling.
Quick Answers
How long does Vermont Maple Cream Pie take to make?
25 minutes of preparation and 35 minutes of cooking, plus 3 hours of Chilling, so allow 4 hours from start to finish. The recipe serves 8.
How to Make Vermont Maple Cream Pie
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Heat the oven to 190°C / 375°F. Roll out the pastry and line a 23 cm pie dish. Prick the base, line with baking paper and beans, and bake for 15 minutes. Remove the paper and beans and bake for 5 minutes more. Cool.
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Whisk the egg yolks and cornflour with 100 ml of the milk. Heat the rest of the milk with the maple syrup and salt until steaming.
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Pour the hot milk into the yolk mixture, whisking, then return to the pan. Cook for 5 minutes over medium heat, whisking constantly, until thick. Stir in the butter.
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Pour into the shell, press cling film onto the surface and chill for 3 hours. Whip the cream with the icing sugar and spread over before serving.
Related guides: Prep, cook and total time · Pan and tin size.
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Worth Getting Right
- Use dark, robust-grade maple syrup for a stronger flavour.
- Whisk constantly when cooking the custard.
- Chill the pie fully before slicing.
Pairs Well With
Hot coffee · Fresh berries · Whipped cream · Black tea
Leftovers and Storage
Keeps in the fridge for 3 days.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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