Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
- 1-1/2 cups graham cracker or vanilla wafer crumbs
- 5 Tablespoons butter, melted
- 2 Tablespoons sugar
- 1 (8-ounce) package cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 2 Tablespoons maple syrup
- 1 cup maple syrup
- 1/2 cup water
- 1 egg, beaten
- 1-1/2 Tablespoons cornstarch
- 1/2 cup chopped walnuts
To make the filling, beat the cream cheese until fluffy. Add the http://homecooking.about.com/od/milkproducts/a/cannedmilk.htm, lemon juice, and 2 tablespoons maple syrup. Beat well. Pour into the prepared pie crust. Chill for several hours.
To make the topping, bring the 1 cup maple syrup and 1/2 cup water to a boil. Mix together the egg and cornstarch. Add a little bit of the boiling syrup to the mixture so the egg does not cook before before incorporating it all together. Stir and cook until the syrup is thickened. Spread over the cream cheese filling.
Garnish with the chopped walnuts. Keep refrigerated until served.
Yield: Serves 8.
Per serving: 628 calories; 33.1 g fat (17.5 g saturated fat; 47 percent calories from fat); 77 g carbohydrates; 107 mg cholesterol; 386 mg sodium; 9.4 g protein; 0.7 g fiber.
Recipe Source: Maple Sampler, A Collection of Maple Syrup Recipes by Jan Siegrist (New England Press)
Reprinted with permission.