Maple Syrup Pie

The French Canadian tarte au sucre is even more delicious with a fluffy meringue topping.

Nutritional Information

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1 cup	maple syrup
1/2 cup	milk
1 tbsp	butter
2	Naturegg Omega 3 egg yolks, beaten
2 tbsp	flour
1	pastry shell (9” / 23 cm) , frozen and thawed or home made

Preheat oven to 400°F (200°C).
Partially bake pastry on lower oven rack for 8 minutes. Prick with fork if pastry puffs during baking.
Pie filling:
Heat maple syrup, milk and butter, stirring constantly, almost boil.
Add flour to egg yolks, mix until smooth.
Add small amount of milk/syrup mixture, mix again and return all to pot with milk/syrup in it.
Cook till just thickened, pour hot into cooked pie shell
Meringue: combine 2 egg whites, 1/4 tsp cream of tartar, 3 tbsp sugar and 1/2 tsp vanilla. Beat to stiff, glossy peaks.
Top with meringue while still hot.
Cook meringue at 350°F (180°C) for 10 min or until brown.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.