Maple Cream Meringue Pie

• 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
• 1 pastry shell (9 inches), baked
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 6 tablespoons sugar

1. 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.
2. 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.
3. 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.
4. Bake at 350u0b0 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.

cornstarch, water, maple syrup, heavy whipping cream, egg yolks, butter, pastry shell, egg whites, vanilla, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/maple-cream-meringue-pie/ (may not work)