Maple Cream Meringue Pie Recipe

5 4 5
Maple Cream Meringue Pie Recipe
Maple Cream Meringue Pie Recipe photo by Taste of Home
Publisher Photo

Maple Cream Meringue Pie Recipe

Read Reviews
5 4 5
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. Bake: 15 min. + chilling

Ingredients

  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 cup maple syrup
  • 1 cup heavy whipping cream
  • 2 large egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1 pastry shell (9 inches), baked
  • 3 large 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.
Originally published as Maple Cream Meringue Pie in Country October/November 2007, p49

Nutritional Facts

1 piece: 389 calories, 20g fat (11g saturated fat), 108mg cholesterol, 138mg sodium, 48g carbohydrate (34g sugars, 0 fiber), 4g protein.

  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1 cup maple syrup
  • 1 cup heavy whipping cream
  • 2 large egg yolks, lightly beaten
  • 3 tablespoons butter
  • 1 pastry shell (9 inches), baked
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Maple Cream Meringue Pie in Country October/November 2007, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMaple Cream Meringue Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
jvaliante User ID: 6799366 247253
Reviewed Apr. 18, 2016

"Very good,looks just like the picture,will definitely keep this recipe."

MY REVIEW
pettman User ID: 3407094 154665
Reviewed Oct. 13, 2014

"Our brother-in -law from Quebec had to have a second piece.Excellent flavor"

MY REVIEW
bic1953 User ID: 1802686 170963
Reviewed Nov. 22, 2011

"Everyone loves this pie. The meringue is very tasty as my daughter will say. This is the only meringue she eats....."

MY REVIEW
krabi_mom User ID: 460857 170170
Reviewed Oct. 10, 2010

"Absolutely awesome. My friends and family loved it."

Loading Image