Maple Cream Pie

Make the crust: In a large bowl, whisk together the flour, sugar, and salt. Add the cold cubed butter and use a pastry cutter to work it in until the mixture resembles coarse crumbs. Drizzle in ice water one tablespoon at a time until the dough just comes together.

Chill the dough: Shape the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.

Roll and blind bake: Roll the dough into a 12-inch circle and fit into a 9-inch pie dish. Crimp the edges decoratively. Line with parchment and fill with pie weights. Bake at 375°F (190°C) for 15 minutes, remove weights, and bake 10-12 more minutes until golden. Cool completely.

Start the filling: In a heavy saucepan, combine the maple syrup and 3/4 cup of the heavy cream. Bring to a simmer over medium heat, stirring occasionally. Watch carefully as maple syrup can bubble up quickly.

Make the slurry: In a bowl, whisk together the remaining 1/4 cup cream, cornstarch, salt, and egg yolks until smooth. This will thicken your filling beautifully.

Temper and cook: Slowly pour about 1/2 cup of the hot maple mixture into the egg mixture while whisking constantly. Then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon, about 5-7 minutes.

Finish the filling: Remove from heat and whisk in the butter and vanilla until completely smooth. Pour immediately into the cooled crust. Press plastic wrap directly onto the surface and refrigerate for at least 4 hours or overnight.

Make maple whipped cream: Beat the cold heavy cream with maple syrup and vanilla until soft peaks form. Be careful not to overbeat. The maple adds a subtle sweetness that complements the filling.

Assemble and serve: Spread or pipe the maple whipped cream over the chilled pie. Drizzle with additional maple syrup in a decorative pattern. Slice and serve cold. Each bite is pure Vermont bliss.