Maple Chiffon Pie Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodDish
Interest Group

Ingredients

 Baked pie shell1
 Unflavored gelatin1 Tablespoon
 Unflavored gelatin1 Tablespoon
 Milk1⁄2 Cup (8 tbs)
 Milk1⁄2 Cup (8 tbs)
 Dark corn syrup1⁄2 Cup (8 tbs)
 Dark corn syrup1⁄2 Cup (8 tbs)
 Salt1⁄8 Teaspoon
 Salt1⁄8 Teaspoon
 Eggs2
 Eggs2
 Chopped walnuts1⁄3 Cup (5.33 tbs)
 Chopped walnuts1⁄3 Cup (5.33 tbs)
 Vanilla1 Teaspoon
 Vanilla1 Teaspoon
 Heavy cream1 Cup (16 tbs)
 Heavy cream1 Cup (16 tbs)
 9 inch baked pie shell1

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

Soften gelatin in 1/2 cup cold water; set aside.
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.
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