Maple chiffon pie

Yield: 1 Servings

Measure Ingredient
1 \N Baked 9-inch pie shell
1 \N Envelope unflavored gelatin
¼ cup Cold water
3 \N Egg yolks
⅔ cup Pure maple syrup
⅓ cup Hot milk or half-and-half (do not boil)
1 teaspoon Vanilla extract
3 \N Egg whites, at room temp
⅛ teaspoon Cream of tartar
⅛ teaspoon Salt
1 cup Heavy whipping cream
¼ cup Chopped butternuts or walnuts
2 tablespoons Finely chopped butternuts or walnuts


Here's one I read from The Great American Dessert Cookbook. Hope it helps.

In a small bowl, sprinkle the gelatin over the cold water. Stir and set aside to soften. In the top part of a double boiler, beat the egg yolks with a wire whisk until thick and lemon colored. Gradually add the maple syrup and hot milk, mixing until combined. Place the pan over simmering water. Stir constantly until the mixture lightly coats a metal spoon. Add the softened gelatin, stirring until dissolved. Add the vanilla.

Refrigerate or place the pan in a bowl of ice water, stirring until the mixture mounds slightly when dropped from a spoon. It should be cold, but not set. Beat the egg whites until foamy. Add the cream of tartar and salt and beat until stiff but not dry. Gently fold into the gelatin mixture.

Beat the cream until stiff. Fold three-fourths of it into the custard, along with the chopped nuts. Spoon into the pie crust. Chill for 3 to 4 hours, or until firm. Just befroe serving, pipe the remaining whipped cream on top of the pie. Garnish with chopped nuts.

YIELD: 6 to 8 servings

Posted to EAT-L Digest 28 Dec 96 From: Sean Coate <swcoate@...> Date: Sat, 28 Dec 1996 22:27:22 -0500

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