Name: Creamy Maple Syrup Pie
Ingredients: Pastry of your choice; 2 tb Butter; 2 tb All-purpose flour; 2 Egg yolks; 1 c Maple syrup; 1/3 c Water; 1/2 c Chopped walnuts

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Daniel Wallace

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Canadian	Pies & past, Maple syrup	1	Servings

INGREDIENTS

		Pastry of your choice
2	tb	Butter
2	tb	All-purpose flour
2		Egg yolks
1	c	Maple syrup
1/3	c	Water
1/2	c	Chopped walnuts

INSTRUCTIONS

Melt butter and stir in flour, mixing well. Beat egg yolks with syrup and
water. Add to butter-flour mixture and cook over boiling water until thick
and creamy, stirring most of the time. Add walnuts and let cool. Pour into
an 8-inch pie shell or divide into 6 individual tart molds lined with
pastry.
As a variation, sprinkle the nuts on top instead of mixing them in the
filling.
To make chiffon maple tarts, beat 2 egg whites until stiff, fold into
cooked and cooled maple cream, then pour into baked tart shells.
NOTES : This is an exquisite filling used for small tarts. Top them with a
dab of whipped cream or chopped walnuts for dinner of buffet parties.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by Bill & Leilani Devries
<[email protected]> on Aug 20, 1997

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