MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Maple Chiffon Pie
 Categories: Pies, Nuts
      Yield: 8 Servings
 
      1    Pie shell (9"); baked
      1    Env unflavored gelatin
    1/4 c  Water; cold
      3    Egg yolks
    2/3 c  Pure maple syrup
    1/3 c  Light cream
      1 ts Vanilla extract
      3    Egg whites; room temperature
    1/8 ts Cream of tartar
    1/8 ts Salt
      1 c  Heavy whipping cream
    1/4 c  Butternuts or walnuts;
           - chopped
           Garnish:
      2 tb Butternuts or walnuts;
           - finely chopped
 
  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 3/4ths 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 before serving, pipe
  the remaining whipped cream on top of the pie. Garnish with chopped
  nuts.
  
  Recipe by The Great American Dessert Cookbook

  Posted by: Sean Coate To EAT-L
 
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