Frozen Maple Mousse Pie

Name: Frozen Maple Mousse Pie
Prep time: 40 min
Cook time: 6 h
Total time: 6 h 40 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by ratherbeswimmin

"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."

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Ready In:: 6hrs 40mins
Ingredients:: 5
Serves:: 6

ingredients

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

directions

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.