Maple Chiffon Pie

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By Pamela Steel

Pastry for a 9-inch pie shell

¾ cup                        water

2 ¼ tsp                        gelatin

½ cup                        maple syrup

1/3 cup                        granulated sugar

4                        eggs, separated

¼ tsp                         cream of tartar

2 tbsp                        granulated sugar

Prepare pastry and fully pre-bake.

Combine ¼ cup of water with gelatin. Let stand for 5 minutes to dissolve.

Whisk in remaining water, maple syrup, sugar and egg yolks.

Place in a heavy-bottomed saucepan over medium heat and cook, stirring, until mixture begins to thicken enough to coat the back of the spoon. Do not simmer.

Transfer to a bowl; refrigerate for 1 hour. It should not set completely, but should hold its shape when dropped from a spoon.

In a clean glass or stainless steel bowl, beat egg whites with cream of tartar on low speed until soft peaks form. Increase speed to high; add sugar. Continue to beat until stiff peaks form.

Fold egg whites into chilled maple mixture. Turn into the prepared crust so it is highest in the centre. Refrigerate overnight or for 8 hours.