Vermont Maple Cream Meringue Pie Recipes

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll crust to fit a 9-in. pie plate. Trim and flute edge. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack., 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, 2-3 minutes. 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 until meringue is golden brown, 12-15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

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.