Maple nut Pie

Since it is almost the end of the 1967 Kansas City Kansan Silver Spoon Cookbook putting recipes on the blog, I thought I might put an extra recipe from the next book that I have from Kansas City Kansan Silver Spoon Cookbook of 1968. On to the Recipes:

Maple Nut Pie

1 baked 9-inch Pastry shell
1 cup sweetened condensed milk
2/3 cup pure maple syrup ( no Substitutes)
1/4 teaspoon salt
1 cup pecans, coarsely chopped and toasted
1/2 pint whipping cream, whipped
2 Tablespoons sugar

Combine milk, sugar and syrup. Bring to a boil over low heat. Simmer 2 to 4 minutes or just until thickened. Fold in toasted pecans. Pour into crust. Cool. Add sugar to whipped cream and cover pie. Top of pie may be covered with toasted angel flake coconut.