Name: Maple Syrup Pie
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: 1 cup maple syrup, plus; 1 tablespoon maple syrup; 1 cup water, plus; 1 tablespoon water; 1/4 teaspoon salt; 1 tablespoon butter; 2 tablespoons cornstarch; 2 eggs, seperated; 1 baked pie shell

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Recipe by CoffeeMom

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Serve warm or cool, never hot.

Ready In:: 45mins
Serves:
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ingredients

1 cup maple syrup, plus
1 tablespoon maple syrup
1 cup water, plus
1 tablespoon water
¹⁄₄ teaspoon salt
1 tablespoon butter
2 tablespoons cornstarch
2 eggs, seperated
1 baked pie shell

directions

Preheat oven to 350 degrees.
Place 1 cup each of water and maple syrup in a saucepan and heat to boiling.
Add salt and butter.
Mix cornstarch and 1 tbsp cold water and add to egg yolks.
Beat well.
Add hot syrup gradually to egg mixture and cook over low heat, stirring constantly until thick.
Cool slightly.
Strain into pie shell.
Beat egg whites until stiff.
Slowly add remaining tbsp maple syrup.
Spoon over pie.
Form into peaks with the back of the spoon.
Bake 12-15 minutes, or until golden brown.

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RECIPE MADE WITH LOVE BY

@CoffeeMom

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@CoffeeMom

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"Serve warm or cool, never hot."

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review by jus2470

5/22/2007

I made this again recently. Great flavour. It was worth making my own pastry for this. I followed the recipe, but I was careful at step 6, as things can go wrong here. It also took longer to bake in my oven. Thanks for posting :)

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review by Meringue

4/30/2007

Not sure what happened, maybe it was me but I followed the directions to a tee but the maple filling although tasty was very runny even after chilling overnight. Cut one slice and the whole pie was ruined. The two egg whites didn't seem to make enough meringue to cover the pie. In all I was pretty disappointed, it was a waste of a cup of pure maple syrup. Sorry. :(

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photo by trishypie

7/25/2005

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review by trishypie

7/25/2005

This was a delicious pie! I ended up adding the egg mixture to the hot maple liquid (rather than the other way around) using a whisk and didn't have any problems with lumps that I had to strain it. I also added 1/2 cup of roughly chopped pecans to the mix for a bit of crunch. Thank you for a great recipe!

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review by Nose5775

11/26/2004

Five stars for taste, though gooey and hard to slice. I loved that this recipe called only for maple syrup as a sweetener. It had such pure flavor. I used a good Grade B organic maple syrup, and this had a layer of rich, sweet mapleness, with which the light meringue contrasted nicely. I had several problems, most of which I caused myself. I used a rich, crumbly crust, and it absorbed some of the syrup, I think, and stuck to the pan. Next time I will try a more supple, impermeable crust. Also, I had a hard time mixing the cornstarch and water. I think the trick is to carefully pour the water over all the cornstarch. It gets hard fast and it's difficult to add any dry constarch to the moistened part. Also, mix all of the syrup and egg mixture together before heating, and use very low heat when heating the combined mixture. I ended up with egg-and-cornstarch lumps, and I finally managed to salvage it, but it was a huge mess. Now that I've made all the mistakes, though, I think this will go more smoothly next time, and I do plan to add it to my repertoire. It tastes great.

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