Maple Syrup Pie

By Pamela Steel

Pastry for a 9-inch pie shell

1 cup                        pure maple syrup

½ cup                        all-purpose flour

½ cup                        water

½ cup                         light (10%) cream

3 tbsp                        chopped nuts or coconut

Prepare pastry and fully pre-bake.

In a heavy-bottomed saucepan, bring the maple syrup to a boil.

In a bowl, mix flour with water. Add to boiling syrup; reduce heat to medium and cook, stirring, for 10 minutes or until thickened.

Remove from heat. Slowly stir in cream. Allow to cool.

Pour into prepared pie shell; sprinkle with chopped nuts. Refrigerate for 3 hours or until set.

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