Catholic Recipe: Maple Syrup Pie
DIRECTIONS
Blend cornstarch, salt with a little milk. Heat rest of milk, syrup to boiling point in saucepan. Add cornstarch mixture. Cook 5 minutes over low heat, stirring constantly. Pour some mixture over beaten egg yolks; stirring constantly. Return to saucepan. Cook 5 minutes longer or until mixture thickens, stirring constantly; cool about 5 minutes. Pour into baked pie shell. Beat egg whites until stiff, but not dry. Gradually add sugar and beat until very stiff. Top pie with meringue. Bake in 350° oven 12-15 minutes or until meringue is golden brown.
Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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