MAPLE CREAM MERINGUE PIE
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
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.
MAPLE SYRUP MERINGUE PIE, FROM CANADA!
There are many traditional ways and recipes for making a maple syrup pie. This is how it is made in Canada with fresh tapping of the maple trees(April)for maple syrup, this is when it so rich and creamy. Don't be alarmed if you are not in Canada in April,for the tapping the trees. This recipe makes a delicious pie. Creamy and...
Provided by Nancy J. Patrykus
Categories Pies
Time 25m
Number Of Ingredients 10
Steps:
- 1. BAKE PIE SHELL and set aside. FOR PIE: In a saucepan place the maple syrup, milk, and butter. Heat over low heat,stirring often, but do not boil.
- 2. Beat together the egg yolks and water, then add the remaining ingredients. Mix thoroughly. Add to the hot syrup and cook until just thickened, stirring most of the time.
- 3. Pour while hot into the baked pie shell. ***EGG WHITE DIRECTIONS: Beat the remaining 2 egg whites until stiff, gradually adding 4 tablespoons sugar, 1/8 teaspoon cream of tarter, and a pinch of salt. Then beat for 5 minutes, or till peaks stand up.
- 4. Pre-heat oven to 325F. Spread the meringue on to the hot pie filling. Cook to a gentle brown in a pre-heated 325F oven, for about 5-10 minutes. Keep checking pie...not to brown!
- 5. Cool pie on a wire rack. Serve cold, but not refrigerated! Serves 6. And enjoy a wonderful Canadian Maple Pie!
MAPLE SYRUP PIE
This Québécois recipe first appeared in 1987 with a story on maple syrup production in Canada and New England. Using genuine maple syrup in a recipe is admittedly a splurge. But it's a delectable one.
Provided by Florence Fabricant
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400 degrees.
- Beat eggs until well-blended. Beat in maple syrup and butter. Pour the mixture into the baked pie shell, place in the oven and bake 25 minutes, just until the filling is set.
- Serve while still warm with whipped cream.
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 10 grams, Carbohydrate 73 grams, Fat 25 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 13 grams, Sodium 204 milligrams, Sugar 48 grams, TransFat 0 grams
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