This also makes a great maple mousse.

Servings: 8

Mix together

3 egg yolks

1/2 cup water

1 Tablespoon gelatin (1 packet)

3/4 cup maple syrup (dark amber or cooking grade give the best flavor)

½ cup light cream

1/2 tsp maple extract

3/4c heavy cream, whipped to 1 1/2 cup whipped cream OR 1 ½ cups non-dairy topping (ie: cool whip)

Cook first five ingredients in a stainless bowl over (not in) simmering water. Whisk continuously, until 165° F Add maple extract.

Cool mixture in refrigerator to 60°F,occasionally whisking until starts to thicken.

whip heavy cream, when forming firm peaks, add 3 T sugar, gradually until well mixed and cream is making firm peaks.

Fold in whipped cream, (or use cool whip, omit 3T of sugar as is already sweetened.)  Pour into a prepared 9 inch pie shell (regular, graham or chocolate cookie crumb if you like) or put in individual serving dishes for mousse.

Garnish with rosettes of whipped cream and a pecan half for each slice.

Cool several hours until set.

Serve and enjoy.