Maple Nut Mousse Pie

  • ¾ c. Pure Vermont Maple Syrup
  • 1 cup Chopped Walnuts
  • 1/8 tsp. Salt
  • 2 tbs. shaved semi-sweet chocolate
  • 3 Eggs, separated
  • Ready-made Chocolate Cookie Pie Shell
  • 2 cups Non-Dairy Whipped Topping
Beat egg yolks until bright yellow in color. Add the maple syrup and salt. Cook in top of double boiler until mixture thickens. Cool. Beat egg whites until stiff peaks. Fold egg whites, maple mixture and 2/3 of the whipped topping together. Pour into the pie shell and cover with the remaining whipped topping. Sprinkle with walnuts and shaved chocolate. Freeze for at least 4 hours. SERVES 8