1 (9 in.) single pie crust, baked
1 1/4 c. Vermont maple syrup
1/2 c. milk
3 eggs, separated
1 env. (1 tbsp.) unflavored gelatin
1/4 c. warm water
1 tsp. maple extract or flavor
1 c. whipped cream
3/4 c. finely chopped walnuts

TOPPING:

1 c. non dairy whipped topping

Combine maple syrup and milk in saucepan. Beat egg yolks. Add to saucepan. Cook and stir two minutes on medium heat. Dissolve gelatin in water. Remove saucepan from heat. Stir in dissolved gelatin and maple extract. Refrigerate 30 to 45 minutes or until mixture begins to thicken.

Beat egg whites until stiff. Fold in whipped cream. Stir into thickened mixture. Stir in nuts. Spoon into baked pie shell. You may have more filling than is needed for this pie. Refrigerate until firm.

To top, spread whipped cream topping over filling. Topping may be spread on outside edge only and an already baked crust decoration may be placed in center of pie.