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Maple Walnut Cream Pie

Submitted by: | Source: Crisco Pies / Theresa Brissen

  • Servings: one 9-inch pie
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes + chill-30-45 minutes


9" Baked Crust
1¼ cup Vermont Maple Syrup, any real maple syrup
½ cup Milk
3 Eggs; Separated
1 Envelope Unflavored Gelatin
¼ cup Warm Water
1 Teas. Maple Extract or Flavor
1 cup Whipped Cream
¾ cup Finely Chopped Walnuts
1 cup Nondairy Whipped Topping


Combine Maple syrup and milk in saucepan. Beat egg yolks. Add to saucepan. Cook and stir two minutes on medium heat.Dissolve gelatin in water.Remove saucepan from heat. Stir in dissolved gelatin and maple extract. Refrigerate 30-45 minutes or until mixture begins to thicken. Beat egg whites until stiff. Fold in whipped cream.Stir into thickened mixture.Stir in nuts. Spoon into baked pie shell. (You may not use all filling) Refrigerate until firm. Spread topping over filling.