Best 4 Vermont Maple Cream Meringue Pie Recipes
Indulge in the delightful symphony of flavors that is Vermont Maple Cream Meringue Pie, a culinary masterpiece that embodies the essence of New England's rich culinary heritage. This iconic pie features a flaky, buttery crust that cradles a velvety smooth maple cream filling, crowned with a delicate meringue that reaches for the heavens. Experience the perfect balance of sweet and tangy as the maple cream, made from pure Vermont maple syrup and cream, tantalizes your taste buds with its rich, buttery goodness. The meringue, crafted from egg whites and sugar, adds a light and airy texture, creating a textural contrast that elevates the pie to new heights. Dive into the heart of this classic dessert and discover a symphony of flavors that will leave you craving for more. This article offers a collection of recipes that capture the essence of Vermont Maple Cream Meringue Pie, guiding you through the steps to recreate this culinary gem in your own kitchen. From traditional recipes that stay true to the original to creative variations that add a modern twist, this article has something for every baker, regardless of their skill level.
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 CREAM MERINGUE PIE
The taste of real Maple syrup is so good- yet so sweet at times- depending on the number of cold days before the syrup begins to drip- a long wait but well worth it-- my Vermont friends say this is the best recipe and is a treat at their Maple Festival... Give it a try..I made it with this recipe from Margaret.
Provided by Pat Duran
Categories Pies
Time 45m
Number Of Ingredients 12
Steps:
- 1. Filling: In a small saucepan, combine the cornstarch and water until smooth. Stir in syrup and cream. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to medium; cook. stirring constantly, 2 minutes longer. Remove from the heat.
- 2. Stir a small amount of hot filling into egg yolks; stirring well and return mixture 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 baked pie shell.
- 3. Brown Sugar Meringue: In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the brown sugar,1 tablespoon at a time, on high until stiff glossy peaks form and sugar has dissolved( dissolving is very important with any kind of sugar). Spread evenly over hot filling, sealing edges to the crust!
- 4. Bake at 350^ for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for about 1 hour. Then Chill for 3 hours before serving. Refrigerate any leftovers.
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.
Tips:
- Use fresh Vermont maple syrup. This will give the pie its best flavor.
- Make sure the egg whites are at room temperature. This will help them whip up more easily.
- Whip the egg whites gradually, starting on low speed and increasing to high. This will help prevent them from becoming overbeaten.
- Don't overbeat the meringue. It should be stiff, but not dry.
- Bake the pie in a preheated oven. This will help the meringue to rise and brown evenly.
- Let the pie cool completely before serving. This will help the meringue to set.
Conclusion:
Vermont maple cream meringue pie is a classic dessert that is perfect for any occasion. It is made with a creamy maple filling, a light and fluffy meringue topping, and a flaky crust. This pie is sure to be a hit with your family and friends.
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