Place the syrup in a saucepan, add the beaten egg yoks, place on low heat. Mix the cornstarch and milk together, add to the syrup and eggs. Cook over low heat, stirring constantly, until it boils and is thick (at least 30 minutes).
Stir in the butter and the pecans (cool slightly). Pour into the pie shell. Set pie in refrigerator until cold (2-3 hours). Top with whipped topping before serving.
Originally Submitted
4/27/2010
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