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
- In 2-quart glass measure with handle, stir together sugar, cornstarch and salt.
- Add milk, pure maple syrup, egg and vanilla; mix well.
- 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.
- Cool.
- Chill thoroughly about 1 1/2 hours. Stir in pecans.
- Fold in whipped cream.
- Pour into prepared pastry shell.
- Chill thoroughly.
- Garnish as desired.
- 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)