vermont maple cream meringue pie

Name: Vermont Maple Cream Meringue Pie
Prep time: 30 min
Cook time: 15 min
Yield: 8
Ingredients: ## FILLING:; 2 tablespoon(s) corn starch; 1/4 cup(s) water; 1 cup(s) real maple syrup; 1 cup(s) heavy whipping cream; 3 large egg yolks, lightly beaten; 3 tablespoon(s) butter; 1 large 9-inch baked pie shell; ## BROWN SUGAR MERINGUE:; 3 large egg whites; 1/4 teaspoon(s) cream of tartar; 6 tablespoon(s) light brown sugar

(1 RATING)

107 Pinches 3 Photos

Pat Duran

Las Vegas, NV

Updated on Oct 22, 2012

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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prep time 30 Min

cook time 15 Min

method ---

yield 8 servings

Ingredients

FILLING:
2 tablespoons corn starch
1/4 cup water
1 cup real maple syrup
1 cup heavy whipping cream
3 large egg yolks, lightly beaten
3 tablespoons butter
1 large 9-inch baked pie shell
BROWN SUGAR MERINGUE:
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons light brown sugar

How To Make vermont maple cream meringue pie

Step 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.

Step 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.
Step 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!
Step 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.
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