since 1966


Maple chiffon pie


  • 4 egg yolks
  • 6 egg whites
  • 1 cup pure maple syrup or organic syrup
  • 2 cooked pastry shells
  • 1 cup milk
  • 1 1/2 cup 35% cream
  • 3/4 oz unflavored gelatine
  • 3 Tbsp. warm water
  • Garnishes:
  • Whipped cream
  • Granulated maple sugar
  • Chopped filberts

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  1. Whisk egg yolks until foamy.
  2. Heat maple syrup or organic syrup and milk. Just before the boiling point, pour milk mixture into egg yolks, whisking constantly.
  3. Add gelatine diluted in warm water. Stir mixture until cool.
  4. Fold in whipped 35% cream.
  5. Beat egg whites until they form fairly firm peaks and fold in egg mixture.
  6. Fill pastry shells with mixture and refrigerate for 2 hours.
  7. Cover with whipped cream, and then sprinkle with maple sugar and chopped filberts.

Recipe categories

Maple chiffon pie


Maple chiffon pie

Main dishes

Maple chiffon pie