Vermont’s Maple Cream Pie is a classic dessert that is popular in the state of Vermont and known for its rich, creamy filling made with the state’s famous maple syrup. The pie is made with a flaky pastry crust and a custard-like filling consisting of eggs, milk, cream, sugar, and pure Vermont maple syrup. The mixture is then baked until set and the pie is garnished with a dollop of whipped cream and a drizzle of maple syrup.

Vermont’s maple syrup is known for its high quality and unique flavor, making it an important part of the state’s economy and culinary heritage. The state’s ideal climate and geography provide the perfect conditions for producing maple syrup, and many of the local maple syrup producers have been making it for generations.

Maple cream pie is a beloved dessert that is enjoyed by locals and visitors alike and is often served at special events and celebrations. If you have the opportunity to visit Vermont, be sure to try a slice of this delicious and iconic treat!

	Ingredients:
1	1 9-inch pie crust, pre-baked and cooled
2	2 large eggs
3	1 cup heavy cream
4	1 cup whole milk
5	1/2 cup pure Vermont maple syrup
6	1/2 cup granulated sugar
7	2 tablespoons cornstarch
8	1/4 teaspoon salt
9	1 teaspoon vanilla extract
10	Whipped cream for serving (optional)

Step-by-step cooking instructions of Vermont’s Maple Cream Pie:

Step-1 Preheat the oven to 350°F.

Step-2 In a large bowl, whisk together the eggs, cream, milk, maple syrup, sugar, cornstarch, salt, and vanilla extract until well combined.

Step-3 Pour the mixture into the pre-baked pie crust.

Step-4 Bake the pie in the preheated oven for 35 to 40 minutes, or until the filling is set and lightly golden on top.

Step-5 Remove the pie from the oven and let it cool to room temperature.

Step-6 Serve the pie chilled, garnished with whipped cream, if desired.

Nutritional value of Vermont’s Maple Cream Pie:

The nutritional value of Vermont’s Maple Cream Pie can vary depending on the recipe and serving size, but in general, it is a high-calorie, high-fat, and high-sugar dessert. Here are some rough estimates for a 1 slice (1/8th of a 9-inch pie) serving:

1	Calories: Approximately 450-500
2	Fat: Approximately 25-30g
3	Saturated Fat: Approximately 14-16g
4	Cholesterol: Approximately 120-140mg
5	Sodium: Approximately 300-350mg
6	Carbohydrates: Approximately 55-65g
7	Sugar: Approximately 35-45g
8	Protein: Approximately 6-8g

Background History of Vermont’s Maple Cream Pie:

The history of Vermont’s Maple Cream Pie is closely tied to the history of maple syrup production in the state. Vermont has a long and rich tradition of producing maple syrup, dating back to the native people who first harvested and processed the sap from maple trees.

Over time, maple syrup production became an important part of the state’s economy and cultural heritage, and it remains so to this day. With the abundance of high-quality maple syrup, it is not surprising that it has become a staple ingredient in many of Vermont’s traditional recipes, including maple cream pie.

The exact origin of maple cream pie is not known, but it is likely that the dessert evolved from traditional custard pies made with milk and eggs. Over time, the recipe was adapted to include Vermont’s famous maple syrup, giving the pie its unique and distinctive flavor.

Today, Vermont’s Maple Cream Pie remains a beloved dessert that is enjoyed by locals and visitors alike, and it is a staple at special events and celebrations throughout the state. Whether served as a sweet finish to a meal or as a snack on its own, Vermont’s Maple Cream Pie is a delicious and iconic treat that is deeply rooted in the state’s history and culture.

	Advantages of Vermont’s Maple Cream Pie:
1	Flavor: Vermont’s Maple Cream Pie is known for its rich, creamy filling and distinct maple flavor. The combination of sweet and slightly nutty notes from the maple syrup is unmatched.
2	Nostalgia: The pie has a long history in Vermont and is often associated with family gatherings, holidays, and special events. For many, eating a slice of Vermont’s Maple Cream Pie brings back fond memories.
3	Locally sourced ingredients: Vermont’s maple syrup is a staple ingredient in the pie, and is known for its high quality. By using locally sourced ingredients, you are supporting the local economy and preserving the state’s culinary heritage.
4	Versatility: Vermont’s Maple Cream Pie can be served as a dessert, snack, or even as a breakfast treat. The pie can be easily adapted to suit different dietary needs, such as gluten-free or vegan.

	Disadvantages of Vermont’s Maple Cream Pie:
1	High in calories and sugar: The pie is high in calories, fat, and sugar, which can be a concern for those who are trying to watch their calorie or sugar intake.
2	Preparation time: Making Vermont’s Maple Cream Pie requires time and effort, as the filling must be prepared and baked, and the crust must be pre-baked.
3	Storage: The pie should be stored in the refrigerator and should be consumed within a few days. The filling can become watery if not stored properly, affecting the texture and flavor of the pie.
4	Seasonal ingredient: Vermont’s Maple Cream Pie is traditionally made with fresh maple syrup, which is only available in limited quantities during the maple syrup season. This can make the pie difficult to find at other times of the year.

Compare with similar meal Vermont’s Maple Cream Pie:

Vermont’s Maple Cream Pie is a traditional dessert in the New England region that features a creamy filling made from maple syrup, eggs, and cream, typically baked in a pie crust. If you are looking for similar meals, here are some options to consider:

1	Maple Pecan Pie: This is a similar pie that uses maple syrup and pecans in the filling for a nutty, sweet flavor.
2	Maple Sugar Pie: This is a classic French Canadian dessert that features a simple filling made from maple syrup, sugar, and butter, topped with whipped cream.
3	Maple Flan: This is a creamy dessert that is similar to a traditional caramel flan, but made with maple syrup instead of caramel.
4	Maple Cheesecake: This is a twist on a classic cheesecake that incorporates maple syrup into the filling for a unique, sweet flavor.
5	Maple Bread Pudding: This is a warm, comforting dessert made with bread, eggs, cream, and maple syrup.

Mostly questions asked about Vermont’s Maple Cream Pie:

Q: What is Vermont’s Maple Cream Pie?

A: Vermont’s Maple Cream Pie is a traditional New England dessert made with a creamy filling made from maple syrup, eggs, and cream, typically baked in a pie crust.

Q: What does Vermont’s Maple Cream Pie taste like?

A: Vermont’s Maple Cream Pie has a sweet, rich flavor that is dominated by the maple syrup, balanced with the creaminess of the filling. The filling is custard-like in texture and is complemented by the buttery, flaky pie crust.

Q: Is Vermont’s Maple Cream Pie a savory or sweet dish?

A: Vermont’s Maple Cream Pie is a sweet dessert dish.

Q: What ingredients are used to make Vermont’s Maple Cream Pie?

A: Vermont’s Maple Cream Pie typically requires the following ingredients: maple syrup, eggs, cream, flour, salt, sugar, butter, and a pie crust.

Q: How is Vermont’s Maple Cream Pie typically served?

A: Vermont’s Maple Cream Pie is typically served cold or at room temperature, often garnished with whipped cream or a drizzle of additional maple syrup. It can be enjoyed on its own or as part of a larger dessert spread.

Q: Where did Vermont’s Maple Cream Pie originate from?

A: Vermont’s Maple Cream Pie is a traditional dessert in the New England region of the United States, particularly in the state of Vermont. The use of maple syrup in cooking and baking is a longstanding tradition in this region, and the pie is believed to have evolved from that history.

Q: What makes Vermont maple syrup special?

A: The Luce Family is quite proud of the syrup made from the 7000 trees that are tapped at Sugar Bush Farm, which is located in Vermont, which produces the most maple syrup in the nation. The sap is reduced the traditional way, over a wood fire. Every spring, each sugar maple tree’s sap will yield roughly a quart of maple syrup.

Q: What temperature do you boil to for maple cream?

A: While the syrup is boiling, do not stir it. Never walk away from your boiling syrup; keep an eye on it at all times. Reduce the heat if the syrup is boiling too close to the edge to avoid spilling. Remove the syrup from the heat when it reaches 234° F (some people like to wait until 235° F, but that makes the syrup thicker).

Q: How do you soften maple cream?

A: Use higher levels of invert syrup.

The invert sugars serve two purposes: fructose works as a humectant to soften maple cream, while glucose inhibits the crystallization of sucrose. The optimal inversion level is 1.5%, while the recommended range is 0.5 to 3%.

Q: Can you melt maple cream?

A: Sometimes, maple butter is used to refer to maple cream. The spread will easily melt into your bagel, muffin, or toast.