Make the pie crust according to directions then refrigerate. After at least 30 minutes of cooling you can roll out the crust and place into a pie dish. You can pre-bake this pie crust for just 5-8 minutes in a 400 degree oven or just bake it along with the pie. If you pre bake the crust, it will be slightly more flaky and dry.
In mixer cream butter and sugar together. Add vanilla then add one egg at a time to the mixture. Slowly add flour and salt. Stir in buttermilk and maple syrup then pour into prepared pie shell.
Bake at 350 degrees for about 50 minutes. After 30 minutes cover the crust edge (an easy way to do this is to cut a circle of foil then fold the foil in half and cut a half circle out of the middle creating a ring of foil to put on the crust edge.
To make sure the pie is done you can barely shake it to see if it is still liquid in the center.
Beat the egg whites and cream of tartar on high speed until frothy, then add in the sugar gradually (so the meringue doesn't lose any body). Continue to beat until stiff peaks form. Stir in the vanilla. Using a spatula, spoon the meringue over the pie, then have fun making the meringue look beautiful. Bake at 400 degrees for 8 minutes or until top is golden brown.
inspired by My Grandmother's Chess Pie and 101 Cookbooks Maple Pie