Sherry Chiffon Pie

Directions

1. 1
   Soften gelatin in cold water 5 minutes.
2. 2
   Beat egg yolks until light, gradually add 1/2 cup sugar while still beating.
3. 3
   Add sherry.
4. 4
   Cook in top of double boiler over hot water, stirring constantly, until mixture is the consistency of soft custard.
5. 5
   Add gelatin; stir until dissolved.
6. 6
   Cool.
7. 7
   Beat egg whites until stiff.
8. 8
   Beat in remaining sugar and salt.
9. 9
   Combine with the custard.
10. 10
    Spoon in pastry shell.
11. 11
    Chill until firm, about 3 hours.