FILLING:
In a medium-size saucepan, melt butter on low heat. Add flour and mix until smooth. Be carefull not to
let the mixture go lumpy. Add maple syrup, water and milk and bring to boil.Cook, mixing continuously
until sauce thickens. Cool sauce slightly before pouring into piecrust.
PIE CRUST:
Preheat oven to 375 F.In a mixing bowl, combine crushed graham and vanilla wafers and pecans; mix well.
Reserve 3/4 cup of wafer/pecan mixture to use for top of pie. To remaining mixture, add margarine and
blend using a pastry blender or a fork. Prepare a 9" pie dish by spraying witha no-stick cooking
spray, then dusting lightly with 1 tablespoon flour. Shake any excess flour off pie dish. The spray and
flour will prevent the shell from sticking to the pie dish. Spoon wafer mixture into pie dish; press evenly
to bottom and sides using a rounded soup spoon. Bake in preheated 375 F oven for 10 minutes to set. Remove
from oven and pour maple syrup mixture into wafer shell. Sprinkle top with 3/4 cup reserved wafer mixture
to cover entire top of pie. Bake in preheated 375 F oven for 20 to 30 minutes until top is golden brown
and filling is set. Cool pie before serving. Serve pie with whipped cream or ice-cream if desired.
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