From: Cooking from Quilt Country by Marcia Adams
The name is actually:
Maple Cream Pie
1 14-ounce can sweetened condensed milk
2/3 cup maple syrup
dash of salt
1 baked 8 inch pie shell
1 cup heavy (whipping) cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons toasted chopped pecans (optional)
In a medium saucepan, combine the condensed milk, maple syrup, and salt. Cook over low heat, stirring contantly until mixture bubbles up, then cook, uncovered, for 4 minutes, watching carefully to prevent scorching. Pour into the baked shell. Let cool completely, about 3 hours.
In a chilled bowl, combined the cream, confectioners sugear and vanilla. Beat until stiff peaks form. Spread on the cooled pie, and top with toasted pecans. Chill until ready to serve.
Devorah Zamansky