Maple Walnut Cream Pie

Happy Pi Day!

For those of you who were deprived as children and 

don't know about this glorious holiday, 

let me help you out.

March 14

3.14

 Π

Get it?

Join me in celebrating by eating pie!

Pizza pie... apple pie... whatever you like!

Today I enjoyed a delicious slice of homemade 

Maple Walnut Cream Pie.

Crust

1 1/3 c flour

1/2 tsp salt

1/2 c shortening

3 T cold water

Combine flour and salt in bowl.

Cut in shortening using pastry blender (or two knives) until all flour is blended in to form pea-size chunks.

Sprinkle water, one tablespoon at a time.  Toss lightly with fork until dough forms a ball.

Press dough ball between hands to form 5 to 6-inch "pancake".  Flour rolling surface and pin lightly.  Roll dough into circle.

Trim one inch larger than upside down pie plate.  Loosen dough carefully.

Fold into quarters.  Unfold and press into pie plate.

Fold edge under and press with fork.

Thoroughly prick bottom and sides of crust with fork to prevent shrinkage.  Bake at 425 degrees for 10 to 15 minutes or until lightly browned.

Filling

1 1/4 c Vermont Maple Syrup

1/2 c milk

3 eggs

1 envelope (1 T) unflavored gelatin

1/4 c warm water

1 tsp maple extract or flavor

1 c whipped cream

3/4 c finely chopped walnuts

Combine maple syrup and milk in saucepan.  Beat egg yolks.  Add to saucepan.  Cook and stir two minutes on medium heat.  Dissolve gelatin in water.  Remove saucepan from heat.  Stir in dissolved gelatin and maple syrup extract.  Refrigerate 30 to 45 minutes or until mixture begins to thicken.

Beat egg whites until stiff.  Fold in whipped cream.  Stir into thickened mixture.  Stir in nuts.  Spoon into baked pie shell.  Refrigerate until firm.

Topping

1 c heavy whipping cream

2 T powdered sugar

Whip heavy cream and powdered sugar and spread whipped topping over filling.

[recipe courtesy of Crisco® American Pie Celebration Cookbook.

includes some variations based on personal preference]