Frozen Maple Walnut Mousse Pie
Yield
8 servingsPrep
20 minCook
0 minReady
4 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
maple syrup
|
|
| 2 | cups |
whipped topping, prepared
|
|
| 1 | cup |
walnuts
meats, chopped |
|
| 2 | tablespoons |
semi-sweet chocolate
shaved, null, null |
|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
separated |
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
maple syrup
|
|
| 473 | ml |
whipped topping, prepared
|
|
| 237 | ml |
walnuts
meats, chopped |
|
| 3E+1 | ml |
semi-sweet chocolate
shaved, null, null |
|
| 1 | each |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Directions
Beat egg yolks until lemon colored.
Add salt and maple syrup.
Cook in top of double boiler until yolk mixture thickens.
Cool.
Beat egg whites until stiff.
Combine maple mixture, egg whites, and ⅔ of the whipped topping, using a folding motion.
Fold in ¾ cup of the nut meats.
Scrape into baked pie shell.
Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings.
Freeze for a minimum of four hours.
