Maple Cream Pie

Maple Cream Pie

From: Cooking from Quilt Country by Marcia Adams

1 (14 oz) can sweetened condensed milk
2/3 cup maple syrup
dash of salt
1 baked 8" pie shell
1 cup heavy (whipping) cream
1/4 cup confectioners' sugar
1 tsp vanilla extract
3 tbsp toasted chopped pecans (optional)

In a medium saucepan, combine the condensed milk, maple syrup, and salt. Cook over low heat, stirring constantly until mixture bubbles up, then cook, uncovered, for 4 minutes, watching carefully to prevent scorching. Pour into the baked shell. Let cool completely, about 3 hours.

In a chilled bowl, combined the cream, confectioners sugar and vanilla. Beat until stiff peaks form. Spread on the cooled pie, and top with toasted pecans. Chill until ready to serve.

Devorah Z.


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