Maple Nut Chiffon Pie
|Single crust pastry||1|
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Maple flavored syrup||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Whipping cream||3⁄4 Cup (12 tbs)|
|Chopped walnuts||1⁄3 Cup (5.33 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Soften gelatin in cold water.
Stir in milk, maple syrup, and salt.
Heat till gelatin is dissolved.
Stir about half the hot mixture into egg yolks; return to remaining hot mixture.
Cook and stir 1 to 2 minutes more or till slightly thickened.
Stir in vanilla.
Chill to the consistency of corn syrup, stirring occasionally.
Immediately beat egg whites till stiff peaks form.
When gelatin is the consistency of unbeaten egg whites (partially set), fold in stiff-beaten egg whites.
Whip cream just till soft peaks form.
Fold whipped cream and nuts into gelatin mixture.
Chill till mixture mounds when spooned.
Turn into baked pastry shell.
Chill several hours or overnight till set.
Cover and chill to store.