Vermont Maple Cream Meringue Pie
By
Pat Duran
@kitchenChatter
1
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.
Ingredients
- 2 Tbsp
- corn starch
- 1/4 c
- water
- 1 c
- real maple syrup
- 1 c
- heavy whipping cream
- 3 large
- egg yolks, lightly beaten
- 3 Tbsp
- butter
- 1 large
- 9-inch baked pie shell
- 3 large
- egg whites
- 1/4 tsp
- cream of tartar
- 6 Tbsp
- light brown sugar
FILLING:
BROWN SUGAR MERINGUE:
How to Make Vermont Maple Cream Meringue Pie
- 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. - 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.
- 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! - 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.
About Vermont Maple Cream Meringue Pie
Course/Dish: Pies
Other Tag: Quick & Easy
