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


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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

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.

Printable Recipe Card

About Vermont Maple Cream Meringue Pie

Course/Dish: Pies
Other Tag: Quick & Easy

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