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Grand Prize Winning Maple Walnut Mousse Pie


3 Eggs, separated
3/4 cup Maple syrup
1 cup Walnut meats, chopped
1 Chocolate crumb pie shell
1/8 tsp Salt
2 cup Cool Whip
2 tablespoon Semi-sweet chocolate, shaved

Yield: 8 servings

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 2/3 of the Cool Whip, using a folding motion. Fold in 3/4 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.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.