Maple Chiffon Pie Recipe
Ingredients
| Baked pie shell | 1 | |
| Unflavored gelatin | 1 Tablespoon | |
| Unflavored gelatin | 1 Tablespoon | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Dark corn syrup | 1⁄2 Cup (8 tbs) | |
| Dark corn syrup | 1⁄2 Cup (8 tbs) | |
| Salt | 1⁄8 Teaspoon | |
| Salt | 1⁄8 Teaspoon | |
| Eggs | 2 | |
| Eggs | 2 | |
| Chopped walnuts | 1⁄3 Cup (5.33 tbs) | |
| Chopped walnuts | 1⁄3 Cup (5.33 tbs) | |
| Vanilla | 1 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Heavy cream | 1 Cup (16 tbs) | |
| Heavy cream | 1 Cup (16 tbs) | |
| 9 inch baked pie shell | 1 |
Nutrition Facts
Serving size: Complete recipe
Calories 6188 Calories from Fat 3739
% Daily Value*
Total Fat 423 g650.4%
Saturated Fat 170.7 g853.3%
Trans Fat 0 g
Cholesterol 1526.2 mg508.7%
Sodium 3455.8 mg144%
Total Carbohydrates 505 g168.3%
Dietary Fiber 19.8 g79%
Sugars 109.2 g
Protein 111 g221.2%
Vitamin A 165.2% Vitamin C 4.8%
Calcium 163.9% Iron 74.4%
*Based on a 2000 Calorie diet
Directions
Com- bine milk, corn syrup and salt in top of double boiler.
Heat to scalding; add small amount of corn syrup mixture to beaten egg yolks.
Stir into remain- ing corn syrup mixture.
Cook over hot water, stirring constantly, until mixture coats spoon.
Remove from heat; add gelatin, stirring until dissolved.
Chill until partially set.
Fold walnuts and vanilla into 3/4 cup whipped cream.
Beat egg whites until stiff.
Fold into whipped cream mixture.
Fold into gelatin mixture.
Pour into pie shell; chill until set.
Garnish with re- maining whipped cream.
Chef
