| MAPLE WALNUT CREAM PIE |
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Makes One 9-inch Pie 8 ServingsCrust 9-inch Classic CRISCO Double Pie Crust Filling 1 cup pure maple syrup or maple-flavored pancake syrup 1/2 cup milk 2 egg yolks, lightly beaten 1 envelope (1 tablespoon) unflavored gelatin 1/4 cup water 1 teaspoon maple flavor or extract 1 cup whipping cream, whipped 3/4 cup chopped walnuts Sweetened whipped cream Baked pastry cutouts (optional) For crust, prepare and bake (see Classic Crisco Pie Crust recipe). Reserve dough scraps for pastry cutouts, if desired. Cool. For filling, combine syrup and milk in small saucepan. Cook on low heat just until hot. DO NOT BOIL. Stir small amount of hot mixture gradually into egg yolks. Return egg mixture to saucepan. Bring to a boil on medium heat. Simmer 1 minute. Soften gelatin in water. Remove saucepan from heat. Add gelatin and maple flavor. Stir until gelatin dissolves. Refrigerate until mixture begins to thicken. Fold whipped cream into maple mixture. Fold in nuts. Spoon into cooled baked pie crust. Refrigerate 2 hours or until firm. Garnish with whipped cream and baked pastry cutouts, if desired. |
