vermont maple cream meringue pie
(1 rating)
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.
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(1 rating)
yield
8 servings
prep time
30 Min
cook time
15 Min
Ingredients For vermont maple cream meringue pie
- FILLING:
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2 Tbspcorn starch
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1/4 cwater
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1 creal maple syrup
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1 cheavy whipping cream
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3 lgegg yolks, lightly beaten
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3 Tbspbutter
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1 lg9-inch baked pie shell
- BROWN SUGAR MERINGUE:
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3 lgegg whites
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1/4 tspcream of tartar
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6 Tbsplight brown sugar
How To Make vermont maple cream meringue pie
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1Filling: 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.
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2Stir 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.
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3Brown 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!
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4Bake 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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