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