MAPLE CREAM MERINGUE PIE

Maple Cream Meringue Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 11

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

Steps:

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.