Maple Chiffon Pie

If you like pure maple syrup, you'll love this pie. Now, I'm probably going to put off some people by saying it should be pure Vermont Maple Syrup. But, hey, that's just MY opinion.

Ingredients

1 9"	pie crust, BAKED
1 Tbsp	gelatin
2 Tbsp	cold water
1 cup	maple syrup
1/2 cup	milk
1/8 tsp	salt
2	egg yolks, beaten
1 cup	heavy cream, whipped
1 tsp	vanilla extract
2	egg whites, stiffly beat
2 Tbsp	chopped nuts

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Add gelatin to cold water and set aside.

Combine maple syrup, milk and salt in top of double boiler and heat.
Pour slowly over beaten egg yolks and cook until consistency of heavy cream, stirring constantly.
Add gelatin and stir until dissolved.

Chill until partially thickened.
Fold in whipped cream and vanilla.
Fold in egg whites.

Pour into crust; sprinkle with nuts.
Chill until firm.