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Use a dark maple syrup (US grade B) for this recipe if you can. It has a much stronger maple taste than Grade A. 1 9-inch pie shell, frozen for at least 30 minutes (see pie crust recipe) 2 cups roughly chopped walnuts 2 eggs, beaten 1 cup maple syrup (grade B) 1 Tbsp . . . → Read More: Maple Walnut Pie Crust: 1/2 cup butter (1 stick) 1/4 cup sugar 1/2 teaspoon cinnamon 18 whole graham crackers, finely crushed (2 cups) Filling 14 ounce can sweetened condensed milk 1/2 – 3/4 cup lemon juice (juice of 4-6 lemons) 2 large egg yolks 1/4 teaspoon lemon extract 1/4 teaspoon vanilla extract 2-3 cups sugared berries 1-2 . . . → Read More: Lemon Icebox Pie 1½ cups graham cracker crumbs (Whirl the graham crackers in a food processor for crumbs.) ¼ cup granulated sugar ½ teaspoon ground cinnamon ½ cup (1 stick) unsalted butter, melted 2 14-ounce cans sweetened condensed milk 4 large egg yolks 1 teaspoon grated lemon zest (I actually like a little more than this) ½ . . . → Read More: Lemon Ice Box Pie |
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