Vermont Maple Cream Meringue Pie
2 Tbspcorn starch
1 creal maple syrup
1 cheavy whipping cream
3 largeegg yolks, lightly beaten
1 large9-inch baked pie shell
BROWN SUGAR MERINGUE:
3 largeegg whites
1/4 tspcream of tartar
6 Tbsplight brown sugar
How to Make Vermont Maple Cream Meringue Pie
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.
- 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.
- 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!
- 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.