Vermont Maple Cream Meringue Pie

• Vegetarian

• Refrigerated

  • 3 Egg whites, large
  • 3 Egg yolks, large

• Condiments

  • 1 cup Maple syrup, real

• Baking & Spices

  • 6 tbsp Brown sugar, light
  • 2 tbsp Corn starch
  • 1/4 tsp Cream of tartar

• Bread & Baked Goods

  • 1 9-inch baked pie shell, large baked

• Dairy

  • 3 tbsp Butter
  • 1 cup Heavy whipping cream

• Liquids

  • 1/4 cup Water

Found on justapinch.com

Description

Ingredients

• 2 Tbsp corn starch
• 1/4 c water
• 1 c real maple syrup
• 1 c heavy whipping cream
• 3 large egg yolks, lightly beaten
• 3 Tbsp butter
• 1 large 9-inch baked pie shell
• 3 large egg whites
• 1/4 tsp cream of tartar
• 6 Tbsp light brown sugar

Directions

• 1Filling: 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. 2Stir 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. 3Brown 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! 4Bake 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.