1 Baked 9-inch pie shell
1 Envelope unflavored gelatin
1/4 c Cold water
3 Egg yolks
2/3 c Pure maple syrup
1/3 c Hot milk or half-and-half
-(do not boil)
1 ts Vanilla extract
3 Egg whites, at room temp
1/8 ts Cream of tartar
1/8 ts Salt
1 c Heavy whipping cream
1/4 c Chopped butternuts or
-walnuts
GARNISH
2 tb Finely chopped butternuts or
-walnuts
Here’s one I read from The Great American Dessert Cookbook. Hope it helps.
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 three-fourths 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 befroe serving, pipe the remaining whipped cream
on top of the pie. Garnish with chopped nuts.
YIELD: 6 to 8 servings
Yields
1 Servings