Maple Walnut Cream Pie

9” Classic Crisco Single Crust

Filling:
1 cup pure maple syrup or maple-flavored pancake syrup
1/2 cup milk
2 egg yolks
1 envelope unflavored gelatin
1/4 cup water
1 tsp. maple flavor or extract
1 cup whipping cream, whipped
3/4 cup chopped walnuts

For crust, prepare 9” Classic Crisco Single Crust and bake.
Reserve dough scrapes for pastry cutouts, if desired. Cool.

For filing: combine syrup and milk in small saucepan. Cook on low heat just until hot. DO NOTR BOIL. Stir small amount of hot mixture into egg yolks, beating well. Return egg mixture to saucepan. Bring to boiling. Reduce heat and simmer 1 minute.

Soften gelatin in water. Remove saucepan from heat. Add softened gelatin and maple flavor or extract. Stir until gelatin dissolves. Refrigerate until mixture begins to thicken.

Fold whipped cream into maple mixture. Fold in nuts. Spoon into cooled baked pie crust. Refrigerate 2 hors or until firm.

Garnish with additional whipped cream and bake pastry cutouts, if desired.

Refrigerate leftovers.