Maple gelatin chiffon pie
1 9\" pie
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Baked pie shell | |
| 1 | tablespoon | Gelatin |
| 2 | tablespoons | Cold water |
| ½ | cup | Milk |
| ½ | cup | Maple syrup |
| ⅛ | teaspoon | Salt |
| 2 | Eggs; separated | |
| 1 | cup | Whipping cream |
| ⅓ | cup | Hickory nuts; chopped |
| 1 | teaspoon | Vanilla |
Directions
Soak the gelatin in 2 tb cold water. Heat and stir the milk, syrup and salt in a double boiler. Pour part of this over two beaten egg yolks; return this mixture to the double boiler. Stir and cook this custard over not in hot water until thickened. Add the soaked gelatin and stir until dissolved. Chill the mixture until it starts to thicken.
Whip the cream until stiff. Divide. Fold the nuts and vanilla into ¾ of it. Whip the egg whites until stiff. Fold the whipped cream nut mixture and the egg whites into the custard. Fill the pie shell.
Garnish with the rest of the cream. Chill to set.
From: the Joy of Cooking. Posted by: Jim weller Submitted By JIM WELLER On 09-23-95