Try this Maple Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionHeres 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 Posted to EAT-L Digest 28 Dec 96 From: Sean Coate
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Serving Size: 1 Serving (929g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2664 | ||
Calories from Fat: 1771 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 196.8g | 262 % | |
Saturated Fat 93.9g | 469 % | |
Monounsaturated Fat 73.5g | ||
Polyunsanturated Fat 20.6g | ||
Cholesterol 5360.8mg | 1649 % | |
Sodium 318.8mg | 11 % | |
Potassium 1055.5mg | 28 % | |
Total Carbohydrate 153.9g | 45 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 153.7g | ||
Protein 75.7g | 108 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2664
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