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Maple Cream Meringue Pie

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.

8 ServingsPrep: 35 min. Bake: 15 min. + chilling

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

2 of 2

Maple Cream Meringue Pie (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.