Maple Cream Pie

• 1 frozen 9-inch deep dish pie shell
• 2 1/4 cups whole milk
• 2 cups pure maple syrup, grade B
• 3 large egg yolks
• 1/2 cup all-purpose flour
• 3 tablespoons cornstarch
• 2 1/2 teaspoons vanilla extract, divided
• 1 1/4 cups whipping cream, chilled
• 1 tablespoon sugar
• walnuts, toasted and chopped

1. Bake and cool pie crust according to package directions.
2. Whisk milk, syrup and yolks in a large bowl to blend.
3. Whisk flour and cornstarch in medium bowl.
4. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture.
5. Transfer to a large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into prepared pie crust. Chill until cold, about 3 hours. (You can make up to this point a day ahead--just cover and keep chilled.).
6. Beat cream, sugar and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Spread whipped cream over pie adn sprinkle with walnuts.

dish pie shell, milk, maple syrup, egg yolks, allpurpose, cornstarch, vanilla, whipping cream, sugar, walnuts

Taken from www.food.com/recipe/maple-cream-pie-243449 (may not work)