Sherry Chiffon Pie

6 ingredients
6 steps

Ingredients

  • 1 envelope Knox gelatine, dissolved in 1/3 c. cold water
  • 4 eggs, separated
  • 1 c. sugar
  • 2/3 c. Taylor's N.Y. State sherry wine
  • 1/3 tsp. salt
  • 1/2 pt. whipped cream

Directions

  1. 1
    Make custard in double boiler with egg yolks, 1/2 cup sugar, salt and wine.
  2. 2
    Take off stove and add gelatine; cool.
  3. 3
    Beat egg whites and add 1/2 cup sugar gradually; beat stiff.
  4. 4
    Beat in the custard mixture and pour in baked pie shell.
  5. 5
    Put in refrigerator for 3 hours.
  6. 6
    Serve with Cool Whip.

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