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.