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Maple Cream Meringue Pie


  • 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.

Nutrition Facts

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


Average Rating: 5
  • jvaliante
    Apr 18, 2016

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

  • pettman
    Oct 13, 2014

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

  • bic1953
    Nov 22, 2011

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

  • krabi_mom
    Oct 10, 2010

    Absolutely awesome. My friends and family loved it.

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