Maple Chiffon Pie

Name: Maple Chiffon Pie
Ingredients: 1 each pie shell (9 inch) baked; 1 tablespoon gelatin, unflavored; 2 tablespoons water cold; 1/2 cup milk; 1/2 cup maple syrup; 1/4 teaspoon salt; 2 each egg yolks well beaten; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 2 each egg whites stiffly beaten

10 ingredients

6 steps

Ingredients

1 each pie shell (9 inch) baked
1 tablespoon gelatin, unflavored
2 tablespoons water cold
1/2 cup milk
1/2 cup maple syrup
1/4 teaspoon salt
2 each egg yolks well beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract
2 each egg whites stiffly beaten

Directions

1

Soak the gelatine in the cold water.
2

Heat milk, maple syrup and salt in the top if a double boiler, then slowly add the egg yolks.
3

Add the gelatine, stir to dissolve and let the mixture cool.
4

Whip the cream, flavor it with vanilla and set half of it aside.
5

Fold the rest, along with the egg whites, into the cooled custard.
6

Pour into the baked pie shell, top with remaining whipped cream and refrigerate until well chilled.