Vermont Maple Chiffon Pie
|Milk||1⁄2 Cup (8 tbs)|
|Maple syrup||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated|
|Heavy cream||1 Cup (16 tbs)|
|Nut||3⁄4 Cup (12 tbs), chopped|
|Baked 9 inch pie shell||1|
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.
Serving size: Complete recipe
Calories 3188 Calories from Fat 1964
% Daily Value*
Total Fat 218 g335.6%
Saturated Fat 92.5 g462.6%
Trans Fat 0 g
Cholesterol 763.1 mg254.4%
Sodium 1899.2 mg79.1%
Total Carbohydrates 257 g85.7%
Dietary Fiber 10.5 g42%
Sugars 105.2 g
Protein 64 g127.7%
Vitamin A 82.6% Vitamin C 2.4%
Calcium 62.9% Iron 35.1%
*Based on a 2000 Calorie diet