Maple Syrup Pie

A couple of years ago, my oldest son's girlfriend gave me a cookbook she bought from her college.  I like this kind of cookbook; it's spiral bound inside a laminated hard cover.  You know the kind: they lay flat and are easy to wipe clean.  It's in this cookbook I found the recipes for Lemon  Chess Pie, Golden Vinegar Pie, and today's featured entry....

MAPLE SYRUP PIE

2 tbsp butter or margarine
2 tbsp cornstarch
1 cup real maple syrup
1/2 cup water
3/4 cup chopped walnuts
1/2 cup walnut halves (I forgot these)
Pie Crust

Melt the butter in a sauce pan; whisk in the cornstarch and stir until smooth.  Add the syrup and water; cook until thickened, stirring periodically.  Remove from the heat and cool for 10 minutes or so (just the time needed to roll out the pie crust).  Stir in the nuts, pour the filling into the unbaked crust, top with the walnut halves (unless you're like me and forget).  Bake at 350F for 30 to 40 minutes, until the crust is golden brown.  Cool to room temperature, and serve with whipped cream for a decadent sugar overload!

This recipe is written for a 9" pie crust, and all of my pie plates are 10" diameter, so I baked it for less time.  That's OK; at least my pie had no chance of spilling over and stinking up my oven, right?