Maple Cream Pie

• 1 3/4 cups milk, divided
• 1/4 cup cornstarch
• 3/4 cup real maple syrup, plus
• 1 tablespoon real maple syrup, divided
• 1/4 teaspoon salt
• 2 egg yolks
• 2 tablespoons butter or 2 tablespoons margarine
• 1 cup whipping cream
• 1 baked 9 inch pie shell

1. In a saucepan, mix together 1/4 cup milk and cornstarch.
2. Gradually stir in remaining milk, 3/4 cup syrup and salt.
3. Over medium heat, cook, stirring constantly, until mixture comes to a boil.
4. Remove from the heat.
5. Stir 1/4 cup hot mixture into the egg yolks; return all to the saucepan.
6. Cook, stirring constantly until the mixture is thickened and bubbly.
7. Remove from heat; stir in butter.
8. Cool thoroughly, stirring frequently.
9. Whip cream until stiff peaks form.
10. Fold 1 cup into cooled filling; spoon into prepared pie crust.
11. Fold remaining syrup into remaining cream; spread on top of pie.
12. Chill for several hours.

milk, cornstarch, real maple syrup, maple syrup, salt, egg yolks, butter, whipping cream, shell

Taken from www.food.com/recipe/maple-cream-pie-40471 (may not work)