1/2 c. pure maple syrup
2 egg yolks
1/4 c. cold water
1 env. Knox gelatin
1 1/2 c. whipped cream, whipped

Not Log Cabin or Aunt Jemima or Mrs. Butterworth's.

In saucepan or double boiler mix maple syrup and egg yolks cook until thick. Remove from heat. In small bowl dissolve gelatin in the cold water and to the hot mixture and stir to dissolve. Cool thoroughly. Whip cream to soft peaks and fold into cooled mixture. Pour into already baked pie crust of graham cracker crust. Place in refrigerator and chill until firm and set. (You can garnish top with finely chopped pecans and more whipped topping.) (This is good with chopped nuts added into the cooled syrup before folding in the cream.)