Maple Chiffon Pie

Topping with whipped cream, and a lavish sprinkling of grated maple sugar, this makes an elegant treat from a Quebec kitchen If you live in the US and dont have access to MAPLE SUGAR, you can ORDER it online from www.vermontcountrystore.com, or www.bakerscatalogue.com

• Ready In: 4 hrs 20 mins
• Yields: 1 pie

Ingredients

• 1  baked  pie crust
• 1  tablespoon gelatin
• 2  tablespoons cold water
• 1⁄2 cup milk
• 1⁄2 cup maple syrup
• 1⁄4 teaspoon salt
• 2  egg yolks, well beaten
• 1  cup  whipping cream
• 1  teaspoon vanilla
• 2  egg whites, stiffly beaten

Directions

1. Soak gelatin in cold water.
2. Heat milk, maple syrup and salt in top of double boiler. SLowly add egg yolks.
3. Add gelatin, stir to dissolve and allow mixture to cool.
4. Whip cream, flavour it with vanilla, and set half of it aside.
5. Fold rest along with egg whites into the cooled custard.
6. Pour into baked pie shell.
7. Top with remaining whipped cream.
8. Chill well.