VERMONT MAPLE CREAM MERINGUE PIE
The taste of real Maple syrup is so good- yet so sweet at times- depending on the number of cold days before the syrup begins to drip- a long wait but well worth it-- my Vermont friends say this is the best recipe and is a treat at their Maple Festival... Give it a try..I made it with this recipe from Margaret.
Provided by Pat Duran
Categories Pies
Time 45m
Number Of Ingredients 12
Steps:
- 1. Filling: In a small saucepan, combine the 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; stirring well and return mixture 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 baked pie shell.
- 3. Brown Sugar Meringue: In a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in the brown sugar,1 tablespoon at a time, on high until stiff glossy peaks form and sugar has dissolved( dissolving is very important with any kind of sugar). Spread evenly over hot filling, sealing edges to the crust!
- 4. Bake at 350^ for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for about 1 hour. Then Chill for 3 hours before serving. Refrigerate any leftovers.
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