Vermont Maple Cream Meringue Pie

Pat Duran


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.

★★★★★ 1 vote
8 servings
30 Min
15 Min



2 Tbsp
corn starch
1/4 c
1 c
real maple syrup
1 c
heavy whipping cream
3 large
egg yolks, lightly beaten
3 Tbsp
1 large
9-inch baked pie shell


3 large
egg whites
1/4 tsp
cream of tartar
6 Tbsp
light brown sugar


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