MAPLE CHIFFON PIE

1 ENVELOPE UNFLAVORED GELATIN<><>2 tbs. COLD WATER<><> 2 CUPS MILK<><><><><><>2 CUPS PURE MAPLE SYRUP<><>2 EGGS<><>3/4 CUP HEAVY CREAM<><><><>1/4 TO 1/2 CUP BROKEN NUT MEATS<><>1 tsp. VANILLA,(dash of salt) AND <><><><><><>1 NINE  inch, BAKED PASTRY SHELL,<><><>SOFTEN GELATIN IN  COLD WATER. SCALD MILK, MAPLE SYRUP AND SALT IN A DOUBLE BOILER. BEAT THE EGG YOLKS AND ADD SYRUP MIXTURE GRADUALLY WHILE STIRRING. RETURN TO DOUBLE BOILER AND COOK OVER SIMMERING STIRRING CONSTANTLY, UNTIL THICKENED. REMOVE FROM HEAT ADD SOFTENED GELATIN. STIR UNTIL DISSOLVED. COOL. WHIP CREAM AND VANILLA, AND FOLD INTO MAPLE CUSTARD. BEAT EGG WHITES AND FOLD INTO MIXTURE. FOLD IN NUT MEATS. <>PUT IN PASTRY SHELL AND CHILL UNTIL FIRM. ( GARNISH WITH ADDITIONAL WHIPPED CREAM)<><><>THE KEY INGREDIENT IS THE (MAPLE SYRUP),<><>,.,.