Maple Nut Pie
Mixed nuts offer a host of different flavours and textures. Whipped cream is awfully nice spooned over a small wedge of this pie.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 339 |
| pro | 6 g |
| total fat | 20 g |
| sat. fat | 4 g |
| carb | 37 g |
| fibre | 2 g |
| chol | 63 mg |
| sodium | 133 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 12% |
| vit A | 5% |
| folate | 11% |
-
1 unbaked 9-inch (23 cm) single-crust pie shell
1 tbsp (15 mL) maple syrup
Filling:
3 eggs
3/4 cup (175 mL) packed dark brown sugar
1/2 cup (125 mL) maple syrup
2 tbsp (25 mL) butter, melted
1 tsp (5 mL) vanilla
1-1/2 cups (375 mL) whole mixed nuts (such as pecans, blanched almonds and hazelnuts)
Preparation:
Filling: In bowl, whisk together eggs, brown sugar, maple syrup, butter and vanilla until smooth. Stir in nuts.
Pour filling into pastry shell; bake in bottom third of 375°F (190°C) oven until pastry is golden and filling is just firm to the touch, shielding edge with foil if browning too much, about 40 minutes. Let cool on rack. Brush with maple syrup. (Make-ahead: Cover and store for up to 24 hours.)
Source
Canadian Living Magazine: March 2004
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For more ideas on cooking with Real Cream, click here |
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