Grand Prize Winning Maple Walnut Mousse Pie
Yield
8 servingsPrep
30 minCook
?Ready
4 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
eparated |
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | cup |
maple syrup
|
|
| 2 | cups |
whipped cream
|
|
| 1 | cup |
walnuts
chopped |
|
| 2 | tablespoons |
semi-sweet chocolate
shaved, null, null |
|
| 1 | each |
pie shell (9 inch)
chocolate crumb |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
eparated |
|
| 0.6 | ml |
salt
|
|
| 177 | ml |
maple syrup
|
|
| 473 | ml |
whipped cream
|
|
| 237 | ml |
walnuts
chopped |
|
| 3E+1 | ml |
semi-sweet chocolate
shaved, null, null |
|
| 1 | each |
pie shell (9 inch)
chocolate crumb |
|
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 cream, using a folding motion.
Fold in ¾ cup of the nuts.
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.
