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
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 to 20 minutes. Remove foil and weights; bake until bottom is golden brown, 3 to 6 minutes longer. 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 to 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 crust.
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 to 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Prize Winning Recipe
Prep: 35 min. Bake: 15 min. + chilling
Makes 8 servings
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.