Serves 6 to 8
This rich pie is a must when the maple syrup season starts in March.
1 9-in. baked pie shell
1 can sweetened condensed milk
1 c. maple syrup
1 envelope unflavoured gelatin
1⁄4 c. water with pinch of salt
1 c. walnuts, finely chopped
1-1/3 c. whipping cream
1. In a double boiler, combine the sweetened condensed milk and maple syrup and cook over low heat until thick. Remove from heat.
2. In a small saucepan, soften gelatin in water. Stir over low heat until dissolved.
3. Add gelatin and 3⁄4 c. nuts to condensed milk-syrup mixture. Chill for 30 minutes or until mixture begins to thicken.
4. Whip cream until stiff. Reserve 1 c. for decorating. With a spatula, gently fold remaining whipped cream into syrup mixture. Pour into shell. Chill 2 to 3 hours.
5. Decorate with whipped cream and remaining walnuts.
