New Hampshire ~ Maple Syrup Pie

For New Hampshire, we made Maple Syrup Pie.  Isn't that a delicious name?  It had similar taste and texture to pecan pie, only with that added maple syrup component.  Twas a breeze to make, and we all enjoyed it.  I can usually only eat one slice of pecan pie before I'm "done,"  whereas this one had "staying power."  :-)  Stirring in nuts wasn't part of the original recipe but was suggested by a reviewer.  We thought they really added to it.  I honestly don't think the baking step was necessary, so next time I may try skipping that part.

Maple Syrup Pie

1 cup maple syrup (N.H. preferred)
1 cup water
1/4 tsp salt
1 tbsp butter
3 tbsp cornstarch
1 tbsp cold water
2 egg yolks
1/2 cup chopped pecans, divided
1 baked pie shell

Preheat oven to 350.  Bring water and syrup to a boil.  Stir in salt and butter.

Mix cornstarch and 1 tbsp cold water or enough to make a thin paste.  Add egg yolks and beat well.  Gradually add egg mixture to hot syrup, stirring constantly with a whisk to keep from lumping.  Cook until thickened.  Stir in chopped nuts, reserving a small amount to sprinkle on top.  Cool slightly; pour into cooked pie shell.  Sprinkle remaining nuts on top.  Bake 12 minutes.

The recipe calls for syrup from New Hampshire, but once again we had to substitute.  As least this one was from a nearby state!