Vermont Maple Cream Pie

Well, here’s the post that should have posted yesterday but I’m behind. I can’t believe how hard it is to reset a routine! I always got up early, did my posts, then went to work. I’m not worth much when I get home so the mornings were always productive. But now I work the early shift. Unless I get up at 3am, I don’t have a lot of morning work time – hence, I’m way behind.

So, now that I’ve bored you with my schedule woes, let’s get into the post! Vermont Maple.

Maple syrup – the gold of Vermont. Did you know it takes about 40 gallons of maple sap to make one gallon of that delectable syrup? A few other facts:

  • Native Americans in the Northeast have been making the stuff for centuries. The colonists learned from them.
  • Vermont maple syrup is graded by the color and depth of color, the darkest being the best.
  • Vermont produces the most of the golden goodness in the U.S.

I think that makes the recipe for this state a sweet and delicious pie – bursting with golden maple syrup!

Here’s How to Do it:

Wipe the inside of two mini pie tins with oil. Gently press 1/2 of a sheet of puff pastry into each one. Cut the excess around the edges and remove.

Place a second tin on the top to keep the pastry from puffing up too much. Bake at 400° for about 15 minutes, pushing the top tin down once or twice during the baking.

Reduce heat to 350° and remove the top tins. Bake for another 5 to 10 minutes to brown the shell.

Remove from the oven and let cool for about 30 minutes.

To make the filling, empty the packet of one vanilla instant pudding package into a large bowl. Whisk in the milk and maple syrup. Beat until well blended.

Pour the pudding into the pastry shell

and refrigerate until set.

Serve with more maple syrup and whipped cream. A deliciously sweet dessert!

Maple Cream Mini Pies

Super easy, really sweet dessert

  • 1 sheet frozen puff pastry, thawed
  • 1 package instant vanilla pudding
  • 1 cup whole milk
  • 1/2 cup pure maple syrup
  • whipped cream to top
  • maple syrup to top
  1. Wipe the inside of two mini pie tins with oil.

  2. Gently press 1/2 of a sheet of puff pastry into each one. Cut the excess around the edges and remove. 

  3. Place a second tin on the top to keep the pastry from puffing up too much. Bake at 400° for about 15 minutes, pushing the top tin down once or twice during the baking.

  4. Reduce heat to 350° and remove the top tins. Bake for another 5 to 10 minutes to brown the shell.

  5. Remove from the oven and let cool for about 30 minutes.

  6. To make the filling, empty the packet of one vanilla instant pudding package into a large bowl. 

  7. Whisk in the milk and maple syrup. Beat until well blended.

  8. Pour the pudding into the pastry shell and refrigerate until set.

  9. Serve with more maple syrup and whipped cream. A deliciously sweet dessert!

© Copyright 2019 The Lazy Gastronome

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