This week I had a party to attend to and the theme was to bring “anything wild.” Easier to do when it’s a cooked dish, but a baked one, not so much. Oh sure, any fruit or nut would count, but I wanted to really make it unique. That’s when I stumbled upon a recipe in the Taste of Home magazine and decided that was the winner for the event!
It’s called the Maple Cream Meringue Pie (hey maple is from a tree, right? It counts as being “wild”), but I almost have to call it “pancake heaven.” You see, when I was cooking the maple syrup/cream mixture, I had to add butter, and in that moment, the kitchen smelled of pancakes… the sweet heavenly smell of syrup and butter. Delicious!!
I will mention that this pie requires that you have limited interruptions, perhaps no kids by your side wanting to “assist.” ha!! I was fortunate that my daughters were preoccupied while I cooked up this delightful dessert. It’s good to prepare all that you can before making the mixture, and I encourage you to take your time. I’ll talk about that in the directions. But overall, this pie is definitely worth the time, I promise you that!
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup real maple syrup
- 1 cup heavy whipping cream
- 2 egg yolks, lightly beaten
- 3 tablespoons butter
- 1 pastry shell (9 inches), baked
- 3 egg whites
- 1/2 teaspoon Pure Vanilla Extract
- 1/4 teaspoon cream of tartar
- 6 tablespoons sugar
- 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. Reduce heat to medium; cook, stirring constantly, 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into egg yolks(it’s important to make sure you don’t return “cooked” eggs back into the batter, so take your time to make sure the egg is hot before the next step); 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 at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.