Maple Chiffon Pie Recipe
Summary
Difficulty LevelEasyHealth IndexJust Enjoy
Ingredients
1 tbsp. unflavored gelatin
1/2 c. milk
1/2 c. dark corn syrup
1/8 tsp. salt
2 eggs, separated
1/3 c. chopped walnuts
1 tsp. vanilla
1 c. heavy cream, whipped
1 9-in. baked pie shell
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.
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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