Maple Chiffon Pie

• 1 each pie shell (9 inch) baked
• 1 tablespoon gelatin, unflavored
• 2 tablespoons water cold
• 1/2 cup milk
• 1/2 cup maple syrup
• 1/4 teaspoon salt
• 2 each egg yolks well beaten
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 each egg whites stiffly beaten

1. Soak the gelatine in the cold water.
2. Heat milk, maple syrup and salt in the top if a double boiler, then slowly add the egg yolks.
3. Add the gelatine, stir to dissolve and let the mixture cool.
4. Whip the cream, flavor it with vanilla and set half of it aside.
5. Fold the rest, along with the egg whites, into the cooled custard.
6. Pour into the baked pie shell, top with remaining whipped cream and refrigerate until well chilled.

pie shell, gelatin, water cold, milk, maple syrup, salt, egg yolks, heavy whipping cream, vanilla, egg whites

Taken from recipeland.com/recipe/v/maple-chiffon-pie-6073 (may not work)