Maple Pecan Cream Pie

1 9-inch pie shell; baked
2 cups milk
2 cups maple syrup
3 each well-beaten egg yolks
6 tablespoons all-purpose flour
1 dash of sea salt
1 teaspoon vanilla
½ cup Pecan Valley Pecan Pieces
½ cup yogurt or whipped cream

1. Combine milk, syrup, egg yolks, flour in double boiler. Cook slowly over simmering water about ½ hour.
2. Add dash of salt and vanilla.
3. Pour in baked pie shell.
4. Sprinkle with half the nuts. Chill.
5. Shortly before serving spread on yogurt or whipped cream and sprinkle on the rest of the nuts.

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