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Vermont Maple Chiffon Pie

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Anonymous (not verified)
Ingredients
  Gelatin 1 Tablespoon
  Milk 1⁄2 Cup (8 tbs)
  Maple syrup 1⁄2 Cup (8 tbs)
  Salt 1⁄8 Teaspoon
  Eggs 2 , separated
  Heavy cream 1 Cup (16 tbs)
  Nut 3⁄4 Cup (12 tbs), chopped
  Vanilla 1 Teaspoon
  Baked 9 inch pie shell 1
Directions

Soften gelatin in 1/4 cup water.
Combine milk, maple syrup and salt in double boiler.
Cook, stirring constantly until bubbling.
Pour hot syrup over beaten egg yolks beating constantly.
Cook in double boiler until thickened, stirring constantly.
Add gela- tin; stir until dissolved.
Chill until partially thick- ened.
Whip cream until stiff; fold in nuts and vanilla.
Fold whipped cream and stiffly beaten egg whites into custard.
Fill pie shell; garnish with additional whipped cream.
Chill.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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