Maple Chiffon Pie
|Orange flavored gelatin||3 Ounce|
|Boiling water||1 Cup (16 tbs)|
|Maple blended syrup||3⁄4 Cup (12 tbs)|
|Grated lemon rind||1 Teaspoon|
|Pie shell||9 Inch|
Dissolve 1 (3-oz.) pkg. orange-flavored gelatine in 1 cup boiling water and stir to dissolve gelatine.
Add 3/4 cup maple blended syrup and 1 teaspoon grated lemon rind.
Cool until mixture is the consistency of unbeaten egg white.
Beat 4 egg whites until stiff.
Beat gelatine mixture until light and fluffy and immediately fold beaten egg whites into gelatine.
Turn gently into 1 (9-inch) pie shell, baked.
Chill 1-2 hours.
ORANGE BAVARIAN (variation):
Dissolve 1 (3-oz.) pkg. orange-flavored gelatine in 1 cup hot water.
Add 1/2 cup cold water.
Chill until syrupy.
Rinse 5-cup mold with cold water.
Pour gelatine to depth of 1/8 inch, to line bottom.
Fill jelly roll pan with crushed ice.
Lay mold on side in crushed ice and spoon in syrupy gelatine, spinning mold around to coat sides evenly.
Add more syrupy gelatine and spin mold to build up gelatine layer to 1/8 inch.
Chill lined mold 20 minutes.
Add maple chiffon filling.
Chill at least 2 hours more.
Dip in hot water to unmold.