Maple Pecan Cream Pie

• 1 (9-inch) baked pastry shell
• 1/4 c. firmly packed light brown sugar
• 2 Tbsp. cornstarch
• dash of salt
• 1 c. Borden milk
• 3/4 c. pure maple syrup
• 1 egg
• 1 tsp. vanilla extract
• 3/4 c. chopped pecans, toasted
• 1 c. Borden whipping cream, stiffly whipped

1. In 2-quart glass measure with handle, stir together sugar, cornstarch and salt.
2. Add milk, pure maple syrup, egg and vanilla; mix well.
3. Microwave on 100% power (High) 5 1/2 to 6 1/2 minutes, stirring after 1 1/2 minutes, then after each minute until thickened and bubbly.
4. Cool.
5. Chill thoroughly about 1 1/2 hours. Stir in pecans.
6. Fold in whipped cream.
7. Pour into prepared pastry shell.
8. Chill thoroughly.
9. Garnish as desired.
10. Refrigerate leftovers.

pastry shell, brown sugar, cornstarch, salt, borden milk, maple syrup, egg, vanilla extract, pecans, borden whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=999307 (may not work)