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.