Maple Cream Meringue Pie Recipe

Maple Cream Meringue Pie Recipe photo by Taste of Home

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This dessert won first place in the pie category at the annual Vermont Maple Festival. It’s simple to make and uses more maple syrup than most other maple cream pies.

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Maple Cream Meringue Pie Recipe

Prep: 35 min. Bake: 15 min. + chilling

Yield: 8 Servings

35 15 50

Ingredients

2 tablespoons cornstarch
1/4 cup water
1 cup maple syrup
1 cup heavy whipping cream
2 egg yolks, lightly beaten
3 tablespoons butter
1 pastry shell (9 inches), baked
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Directions

In a small saucepan, combine 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; return all 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 pastry shell.
In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 8 servings.

Nutritional Facts 1 piece equals 389 calories, 20 g fat (11 g saturated fat), 108 mg cholesterol, 138 mg sodium, 48 g carbohydrate, trace fiber, 4 g protein.

Originally published as Maple Cream Meringue Pie in Country October/November 2007, p49