Best 2 Maple Cream Meringue Pie Recipes

Indulge in the delectable symphony of flavors with our Maple Cream Meringue Pie, a harmonious blend of creamy, tart, and sweet sensations. This irresistible dessert features a flaky, buttery crust, a luscious maple cream filling, and a light and airy meringue topping, creating a textural masterpiece that will tantalize your taste buds. But that's not all; this article also presents a collection of equally delightful recipes to satisfy your sweet cravings. From the classic Apple Pie with its comforting aroma and tender filling to the decadent Chocolate Cream Pie, promising a rich and indulgent experience, each recipe is a culinary journey waiting to be explored. So, prepare your apron and embark on a baking adventure that will leave you and your loved ones captivated.

Here are our top 2 tried and tested recipes!

MAPLE CREAM MERINGUE PIE

Maple Cream Meringue Pie image

This dessert won first place in the pie category at the annual Vermont Maple Festival. It's simple to make and uses more maple syrup than most other maple cream pies.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1 sheet refrigerated pie crust
2 tablespoons cornstarch
1/4 cup water
1 cup maple syrup
1 cup heavy whipping cream
2 large egg yolks, lightly beaten
3 tablespoons butter
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

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.

Nutrition Facts : Calories 389 calories, Fat 20g fat (11g saturated fat), Cholesterol 108mg cholesterol, Sodium 138mg sodium, Carbohydrate 48g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

VERMONT MAPLE CREAM MERINGUE PIE

Vermont Maple Cream Meringue Pie image

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

Ingredients

FILLING:
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
BROWN SUGAR MERINGUE:
3 large egg whites
1/4 tsp cream of tartar
6 Tbsp light brown sugar

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.

Tips:

To make a flaky pie crust, use cold butter and ice water. This will prevent the gluten from developing too much, which will make the crust tough.
When rolling out the pie crust, be sure to do so on a lightly floured surface. This will prevent the dough from sticking.
If you don't have a pie plate, you can use a 9-inch springform pan. Just be sure to line the bottom of the pan with parchment paper.
To prevent the meringue from weeping, be sure to whip it until it is stiff peaks.
If you don't have a kitchen torch, you can brown the meringue with a broiler. Just be sure to watch it closely so that it doesn't burn.

Conclusion:

Maple cream meringue pie is a delicious and classic dessert that is perfect for any occasion. With its creamy maple filling and fluffy meringue topping, this pie is sure to be a hit. If you're looking for a sweet and satisfying treat, this is the pie for you.