Cream pie with maple syrup and walnuts

Ingredients:

Cake

• 1 and 1/4 cups premium flour, plus extra for working with the dough
• 1 tbsp. granulated sugar
• 0.5 tsp salt
• 4 tbsp. chilled shortening
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 1 tbsp. apple cider vinegar

Filling

• 3/4 cup finely chopped walnuts
• 1 and 1/4 tsp. powdered gelatin
• 0.5 cup maple syrup (preferably category B)
• 1/4 cup granulated sugar
• 2 cups chilled heavy cream
• 2 large eggs
• 1/4 tsp maple extract
• 1/4 cup powdered sugar

Preparation:

1. Cake:
   
   Combine the flour, granulated sugar, and salt in a food processor. Add the shortening and pulse until the mixture resembles cornmeal. Add the butter and pulse until the pieces are the size of peas. Add the vinegar and 2 tablespoons of ice water; pulse until the dough comes together but is still crumbly. Place it on a piece of plastic wrap, shape it into a disk, and wrap it. Refrigerate the dough to set for at least 1 hour or overnight.
2. On a lightly floured work surface, roll the dough into a 30cm (12in) circle. Transfer to a deep 22cm (9in) pie pan. Fold the overhanging dough under and crimp the edges with your fingers or a fork. Refrigerate for 30 minutes.
3. Preheat oven to 350°F (175°C). Line the crust with foil, then fill the crust with pie weights or dried beans. Bake until the edges are golden brown, about 20 minutes. Remove the foil and weights and continue baking until golden brown, another 15 minutes. Transfer to a wire rack and let cool completely.
4. Place the walnuts on a baking sheet and roast for about 7 minutes. Let cool completely.
5. Meanwhile, prepare the filling.:
   
   Dissolve the gelatin in 1/4 cup warm water. Combine the maple syrup, granulated sugar, 1/4 cup heavy cream, and eggs in a saucepan and heat over medium heat. Cook, stirring constantly with a wooden spoon, until the liquid thickens slightly, about 7 minutes. Let cool slightly, then add the dissolved gelatin and maple extract and stir until completely incorporated. Cover and refrigerate until the filling has a pudding-like consistency, about 15 minutes.
6. In a large bowl, beat the remaining 1 3/4 cups heavy cream with the powdered sugar with a mixer on medium-high speed until soft peaks form, about 3 minutes. Transfer 2 cups of the whipped cream to a medium bowl and fold in 1/2 cup toasted walnuts. Then fold the whipped cream and walnuts into the cooled maple pudding. Set aside the remaining walnuts and refrigerate the remaining whipped cream for garnish.
7. Spread the filling over the cooled crust. Refrigerate for 2-4 hours. Just before serving, garnish the pie with the remaining whipped cream and walnuts.