Maple Cream Meringue Pie Recipes

MAPLE CREAM MERINGUE PIE

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.

LEMON CREAM MERINGUE PIE

Steps:

• To make the filling, combine milk and sugar in a nonreactive saucepan, preferably enameled iron. Strip the zest from the lemons with a sharp vegetable peeler, making sure you remove the yellow zest but none of the white pith beneath. If you do remove some of the white pith, scrape it off the strips of zest with the point of a paring knife and discard it. Add the zest to the milk and sugar and bring to a simmer over low heat. Remove from heat and allow to steep for 5 minutes; remove the strips of zest with a slotted spoon or skimmer and discard them.
• Squeeze lemons to make 1/2 cup strained juice. Place juice in a mixing bowl and whisk in cornstarch, then yolks.
• Return milk and sugar mixture to a boil over low heat and whisk about a third of the boiling milk into the lemon juice mixture. Return remaining milk and sugar mixture to a boil once more and whisk the lemon juice and yolk mixture back into it, whisking constantly until the filling comes to a boil and thickens. Allow to boil, whisking constantly, for about 30 seconds. Remove from heat, whisk in butter and pour into a nonreactive bowl. Press plastic wrap against the surface of the filling and chill until it is approximately 75 degrees. (If you prepare the filling in advance, let it come to room temperature before proceeding.)
• Set a rack at the middle level of the oven and preheat to 350 degrees. Roll out the dough to make bottom crust and arrange in pan. Chill crust until firm.
• To bake the crust, pierce it all over with the tines of a fork at 1/2inch intervals. Line it with a disk of parchment or waxed paper and fill with cherry stones or dried beans. Bake about 20 minutes, until lightly colored. Remove paper and beans and continue baking until the crust is a deep golden brown. Cool crust on a rack.
• Spread the cooled filling evenly in the cooled crust.
• Set a rack at the middle level of the oven and preheat to 400 degrees.
• To make the meringue bring a small pan of water to a boil. Lower heat so that water simmers. Combine egg whites, sugar and salt in the bowl of the mixer or if you are using a hand whisk another heatproof bowl. Place bowl over pan of simmering water and whisk gently for about 2 minutes, until egg whites are hot (about 140 degrees) and sugar has dis solved. Whip meringue on medium speed until it has cooled and is able to hold a shape, but it should not be dry. Distribute spoonfuls of the meringue all over the top of the pie, then use the back of a spoon or a small offset metal spatula to spread the meringue evenly. It should cover the top of the pie and touch the edges of the crust all around. Here and there, bring up the surface of the meringue so that it is swirled. Place the pie on a cookie sheet and bake for about 5 to 10 minutes, until the meringue is colored evenly. Cool on a rack.

MAPLE CREAM PIE

Steps:

• Prepare the pastry in a food processor, combine the walnuts and sugar and pulse until the nuts are finely ground. Add the flour and salt and pulse to incorporate. Add the butter and pulse until the mixture is the texture of coarse meal with pea size pieces. Add 2 tablespoons of ice water and pulse until the dough is evenly moistened. The dough should hold together when squeezed, but not be too wet. Add up to 2 more tablespoons of ice water, if necessary. Tip out the dough onto a piece of plastic wrap and using the plastic to gather the dough together, form it into a disk. Chill for at least 2 hours or up to 2 days. (Alternatively, you can freeze the dough for up to 1 week).
• Preheat oven to 375 degrees F. On a lightly floured surface, roll out the dough into a 12-inch-diameter round (about 1/8 inch thick). Transfer the dough to a 9-inch standard pie plate. Trim the excess dough and fold it to make a decorative edge. Wrap in plastic wrap and freeze for at least 15 minutes. Line the frozen shell with parchment paper or foil and fill with pie weights. Bake the crust until the edges are lightly golden and the crust beneath the parchment is dry, about 25 minutes. Remove the parchment and weights and continue to bake the crust until it is golden brown about 15 to 20 minutes. Transfer the pan to a wire rack to cool completely. Set a fine mesh sieve next to the crust for later.
• Prepare the filling: In a small saucepan, bring the maple syrup to a boil over high heat, then lower the heat to maintain a gentle simmer. Continue to cook the syrup until it has reduced by about half, about 12 minutes. (You can occasionally pour the syrup into a glass measuring cup to check the volume.) In a medium saucepan (away from the stovetop), whisk the egg yolks with the cornstarch until smooth. In a slow stream, while whisking, add the milk and cream. Add the salt, butter, and reduced maple syrup. Don't worry if the syrup seizes. It will smooth out in the next step when you heat the custard. Cook the milk mixture over medium heat, stirring constantly with a wooden spoon, until it has thickened and come to a low boil, about 7 minutes. Cook the custard for 1 minute more and then pour it through the sieve into the cooled crust and spread it out evenly.
• Press a piece of waxed paper directly onto the surface of the custard and transfer the pie to the fridge. Chill the pie for at least 4 hours or up to overnight. To serve, top the pie with whipped cream.

MAPLE BUTTERMILK PIE

Steps:

• Preheat oven to 325°F. Put pie shell (in pie plate) in a shallow baking pan.
• Whisk together remaining ingredients in a bowl until just combined and pour three fourths of custard into shell. Carefully put pan in middle of oven and pour in remaining custard with a cup.
• Bake until just set in center, about 55 minutes, then transfer pie to a rack to cool slightly. Serve warm or at room temperature.

CREAMY LEMON MERINGUE PIE

Steps:

• Preheat oven to 350°F.
• In a medium bowl, beat egg yolks; stir in sweetened condenesed milk, real lemon, and rind.
• Pour into crust.
• In a small bowl, beat egg whites with cream of tartar until foamy.
• Gradually add sugar until stiff but not dry.
• Spread meringue on top of pie sealing carefully to edge of crust.
• Bake 15 minutes or until meringue is golden brown.
• Cool, chill before serving.

MAPLE CREAM PIE

Steps:

• Preheat oven to 450°. Line a 9-in. pie plate with pastry; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., For filling, combine cornstarch and salt in a large saucepan. Stir in 1/2 cup milk until smooth. Gradually stir in remaining milk and 3/4 cup maple syrup. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir in 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. Cool to room temperature without stirring., In a chilled small bowl, beat cream on high speed until stiff peaks form. Fold 1 cup cream into cooled filling; spoon into crust. Fold remaining syrup into remaining cream; frost top of pie. Refrigerate overnight. Garnish with toasted almonds. Refrigerate leftovers.

MAPLE CRUNCH CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sliced apples in a large bowl, and toss with 4 tablespoons sugar and 1 teaspoon cinnamon. Melt 1/4 cup butter in a large skillet over medium heat. Saute apples until tender, 10 to 15 minutes. Allow to cool.
• To make the Streusel Topping: In a medium bowl, mix together oatmeal, flour, 1/2 cup sugar and 1 teaspoon cinnamon. Drizzle with1/4 cup melted butter, and mix with the fork until mixture resembles chunky crumbs, or granola. If mixture seems too moist, add a little oatmeal or flour until the consistency is right. Sprinkle crumbs onto an ungreased jellyroll pan. Bake in preheated oven for 20 to 25 minutes, stirring every 8 minutes or so, until light golden brown and crunchy. Transfer to a bowl and let cool.
• To make Maple Cream Filling: In a medium mixing bowl, beat cream cheese until fluffy. Gradually beat in 1 cup milk, pudding mix, and maple extract. Add remaining 1/2 cup milk, and beat until smooth. Spread cream cheese mixture into pie shell and refrigerate until apples are cool.
• After apples have cooled, remove them from skillet with a slotted spoon and transfer to a bowl. Reserve remaining apple syrup to drizzle over streusel. Arrange cooled apples over maple cream, then sprinkle with cooled streusel. Drizzle the reserved apple syrup over the top and refrigerate at least 2 hours before serving in order to allow the maple cream to firm up.