Maple Chiffon Pie
Posted by: Tuddles Thu, 25 Mar 2004, at 1:02 p.m.
 

1 envelope unflavored gelatin 1 cup milk
1/2 cup cold water 1/2 cup heavy cream
2 eggs (separated) 1 teaspoon vanilla
1/8 teaspoon salt 1 baked 9-inch walnut crumb crust, or Graham Cracker crust
3/4 cup Maple-blended Syrup

Sprinkle gelatin over cold water to soften. Mix egg yolks, salt, and 1/2 cup of the syrup in the top of a double boiler; beat to blend. Gradually stir in milk. Place over hot water. Cook and stir until mixture coats a metal spoon. Remove from heat. Add softened gelatin - and water, stirring until gelatin dissolves. Chill until slightly thickened. Beat egg whites until foamy. Gradually add remaining syrup and continue beating until egg whites will form stiff peaks. Fold into the slightly thickened gelatin mixture. Whip cream, and fold into maple mixture. Add vanilla. Spoon into pie shell. Chill until firm.