Maple Walnut Cream Pie
Yield
8 servingsPrep
30 minCook
30 minReady
3 hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
milk
|
|
| 2 | cups |
maple syrup
|
|
| 3 | each |
egg yolks
well beaten |
*
|
| 6 | tablespoons |
all-purpose flour
|
|
| 1 | dash |
salt
dash of salt |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
walnuts
chopped |
|
| ½ | cup |
yogurt
or whipped cream |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
milk
|
|
| 473 | ml |
maple syrup
|
|
| 3 | each |
egg yolks
well beaten |
*
|
| 9E+1 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
dash of salt |
*
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
walnuts
chopped |
|
| 118 | ml |
yogurt
or whipped cream |
|
Directions
Combine milk, syrup, egg yolks, flour in double boiler.
Cook slowly over simmering water - about ½ hour.
Add dash of salt and vanilla.
Pour in baked pie shell.
Sprinkle with half the nuts. Chill.
Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.
