Maple Walnut Mousse Pie
3 ea Eggs, separated
3/4 c Pure Maple syrup
1 c Walnut meats, chopped
1 Chocolate crumb pie shell
1/8 ts Salt
2 c Cool whip
2 tbs Semi-sweet chocolate, shaved
Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of
double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff.
Combine maple mixture, egg whites, and 2/3 of the Cool Whip, using a folding
motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover
with remaining whipped topping. Sprinkle with remaining nut meats and chocolate
shavings. Freeze for a minimum of four hours.