Maple Nut Chiffon Pie Recipe
Servings: 8
Ingredients
- 1 c. flour
- 1/4 c. water
- 2 Tbsp. confectioners' sugar
- 1 1/4 tsp maple flavoring
- 1/2 c. margarine softened
- 1 c. heavy cream whipped
- 1 env unflavored gelatin
- 1/2 c. minced pecans
- 1 c. packed light-brown sugar additional whipped cream divided & pecan halves for garnish
- 1/8 tsp salt (optional)
- 3 x Large eggs separated
- 1 x in
- 1 med bowl mix flour and
Directions
- Blender or possibly two knives cut in margarine till coarse crumbs form. Press in a ball; wrap in waxed paper and refrigerate30 min. Press dough onto bottom and sides of greased 9-inch pie plate; prick with fork in several places.
- Flute edges if you like. Bake on bottom rack in preheated 400 degree oven 10-12 min or possibly till lightly browned. Remove to rack to cold. In top of double boiler or possibly in heatproof bowl, mix gelatin with 1/2 c. brown sugar and the salt. In small bowl beat egg yolks with water; stir into gelatin mix. Place over simmering water and stir about 5 min or possibly till gelatin dissolves. Remove from heat; stir in maple flavoring; cold to room temperature. In medium bowl beat egg whites unti soft peaks form.
- Gradually beat in remaining 1/2 c. brown sugar till stiff, glossy peaks form. Add in gelatin mix; beat 1 minute. Thoroughly mix in whipped cream, then minced pecans. Turn into cooled crust. Refrigeratetill hard, 4 hrs or possibly overnight. Garnish with additional whipped cream and pecan halves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 190 | 70% |
| Total Fat 21.59g | 27% |
| Saturated Fat 6.43g | 26% |
| Trans Fat 2.11g | |
| Cholesterol 99mg | 33% |
| Sodium 206mg | 9% |
| Potassium 72mg | 2% |
| Total Carbs 15.84g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.03g | 2% |
| Protein 4.69g | 8% |
