Name: Vanilla Toffee Meringue Pie
Yield: Makes one 9-inch (23 cm) pie | Serves 8 to 10
Ingredients: 1 cup (250 mL) sugar; 1 egg white; ½ recipe Dairy-Free, Egg-Free Double-Crust Pie Dough; ⅓ cup (80 mL) pure maple syrup; 6 egg yolks; 1 recipe Italian Meringue; 2½ cups (625 mL) almond milk; 3 Tbsp (45 mL) water; ½ tsp (2 mL) cream of tartar; 1 Tbsp (15 mL) vanilla extract; 6 Tbsp (90 mL) cornstarch

Preparation info

Makes one 9 inch 23 cm ) pie | Serves
8 to 10

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This variation on a butterscotch cream pie is satisfyingly creamy, though there is not a drop of cream in sight. Using almond milk is definitely preferred, since its subtle almond taste complements the creamy caramel filling.

Ingredients

½ recipe Dairy-Free, Egg-Free Double-Crust Pie Dough
1 egg white

Method

On a lightly floured surface, roll out the dough to ⅛ inch (3 mm) thick. Line a 9-inch (23 cm) pie shell with dough, and trim and cinch the edges. Chill for 20 minutes.
Preheat the oven to 375°F (190°C). Line the pie shell with aluminum foil and weight

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Vanilla Toffee Meringue Pie

Ingredients

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