Recipe By : The Canadiana Cookbook/Mme Jehane Benoit
Serving Size : 1 Preparation Time :0:00
Categories : Pies & Pastry Maple Syrup
Amount Measure Ingredient -- Preparation Method
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Pie shell; baked
1 tb gelatin
2 tb water -- cold
1/2 c milk
1/2 c maple syrup
1/4 ts salt
2 egg yolks -- well beaten
1 c whipping cream
1 ts vanilla
2 egg whites -- stiffly beaten
Soak the gelatin in the cold water. Heat milk, maple syrup and salt in the
top if a double boiler, then slowly add the egg yolks. Add the gelatin,
stir to dissolve and let the mixture cool.
Whip the cream, flavor it with vanilla and set half of it aside. Fold the
rest, along with the egg whites, into the cooled custard. Pour into the
baked pie shell, top with remaining whipped cream and refrigerate until
well chilled.
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NOTES: Topped with whipped cream and a lavish sprinkling of grated maple
sugar, this makes an elegant treat.
