Title: Creamy Maple Syrup Pie
Categories: Pies & past, Maple syrup
Yield: 1 Servings

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

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
on Aug 20, 1997