Grand Prize Winning Maple Walnut Mousse Pie Recipes

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FROZEN MAPLE MOUSSE PIE



Frozen Maple Mousse Pie image

If available, use grade B maple syrup (rather than the more expensive grade A) for the most maple flavor. Chill time included in cook time.

Provided by ratherbeswimmin

Categories     Pie

Time 6h40m

Yield 6 serving(s)

Number Of Ingredients 5

4 large egg yolks
1/2 cup pure maple syrup
2 tablespoons dark rum
1 1/3 cups heavy cream, chilled
1 (9 inch) prepared graham cracker crusts

Steps:

  • Add 2 inches of water in a medium saucepan; bring the water to a bare simmer.
  • Whisk the egg yolks and maple syrup together in a medium stainless steel bowl and place the bowl over the simmering water, making sure that the bottom of the bowl doesn't touch the water.
  • Heat the egg/maple mixture, whisking constantly, until it registers 160° on an instant-read thermometer.
  • Remove the bowl from the pan; using an electric mixer, beat the egg/maple mixture for about 5 minutes or until it is cool and thick; stir in the rum.
  • In another medium mixing bowl, whip the heavy cream, using an electric mixer, until soft peaks form.
  • Gently fold the whipped cream into the egg/maple mixture.
  • Scrape the filling into the prepared pie crust.
  • Cover the pie with plastic wrap and refrigerate until the filling is completely set (at least 6 hours and up to 1 day)--I don't know why this pie is called frozen.

Nutrition Facts : Calories 496.4, Fat 32.5, SaturatedFat 15.3, Cholesterol 212.3, Sodium 255.4, Carbohydrate 45.9, Fiber 0.6, Sugar 31.4, Protein 4.5

MAPLE WALNUT CREAM PIE



Maple Walnut Cream Pie image

In going through my late mother's things, I came across this recipe she had clipped years ago. It just screams "Thanksgiving" to me, and I am dying to try it.

Provided by JackieOhNo

Categories     Pie

Time 3h15m

Yield 1 9-inch pie

Number Of Ingredients 10

1 (9 inch) pie crusts, baked
1 1/4 cups vermont maple syrup
1/2 cup milk
3 eggs, separated
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup warm water
1 teaspoon maple extract
1 cup whipped cream
3/4 cup finely chopped walnuts
1 cup non-dairy whipped topping

Steps:

  • To make filling, combine maple syrup and milk in saucepan. Beat egg yolks and add to saucepan. Cook and stir for about 2 minutes over medium heat. Dissolve gelatin in water. Remove saucepan from heat. Stir in dissolved gelatin and maple extract. Refrigerate 30-45 minutes, until mixture begins to thicken.
  • Beat egg whites until stiff. Fold in whipped cream. Stir into thickened maple mixture. Stir in nuts. Spoon into baked pie shell. (You may not use all of the filling.) Refrigerate until firm.
  • Spread whipped topping over filling and serve.

Nutrition Facts : Calories 3259.6, Fat 169.5, SaturatedFat 52.5, Cholesterol 697.2, Sodium 1354.8, Carbohydrate 398.5, Fiber 12.5, Sugar 267.9, Protein 56.1

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