And now back to the food. If you like sweet desserts, this is the one for you. My coworkers must like sweet desserts because this pie was devoured. Pretty quickly. While I'm not a fan of coconut cream pie, I do like banana cream and now I like maple cream. But I was never much of a pie person growing up...other than pumpkin pie. I could eat an entire pumpkin pie over the course of a week during Thanksgiving. It was my favorite part of the meal. A couple of years ago, I made a banana cream pie with a vanilla wafer crust, and I've been experimenting with pies ever since. This maple cream pie is a great addition to my arsenal. It has such great maple flavor. I know Thanksgiving is still a long ways off, but if you're looking for something new, I highly recommend this one. As does everyone in my office!
Maple Cream Meringue Pie Recipe
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1 9-inch pie crust, baked
For the maple cream:
2 tablespoons cornstarch
1/4 cup water
1 cup maple syrup
1 cup heavy whipping cream
2 egg yolks, lightly beaten
3 tablespoons butter
For the meringue:
3 eggs whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
6 tablespoons sugar
Preheat your oven to 350 degrees.
In a small saucepan, combine the cornstarch and water until smooth. Mix in the syrup and cream and cook over medium-high heat while stirring until thickened and bubbly. Reduce the heat to medium and cook for 2 minutes while stirring. Remove from heat. Stir a small amount of the hot filling into the egg yolks and then whisk that back into the pan. Bring to a gentle boil and cook while stirring for two more minutes. Remove from the heat, pour it into a fine mesh strainer to catch any cooked eggs, and then add the butter into the strained mixture. Stir until the butter is melted. Pour into the baked pie crust.
In a large bowl, beat the egg whites, cream of tartar, and vanilla on medium-high speed using the whisk attachment until soft peaks form. Slowly add the sugar, one tablespoon at a time, on high speed until stiff glossy peaks form and the sugar is dissolved. Spread this over the hot filling, making sure that the meringue seals to the crust.
Bake for 12-15 minutes until the meringue is golden brown. Cool for one hour and refrigerate for at least 3 hours before serving. Store in the fridge.
Source: Taste of Home Fall Baking Cookbook