Sherry Chiffon Pie
12 ingredients
5 steps
Ingredients
- 1 (9 inch) prepared chocolate cookie crumb crust
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 2 cups scalded milk
- 1/8 teaspoon salt
- 1/4 cup white sugar
- 2 eggs, separated
- 1/2 teaspoon almond extract
- 2 tablespoons sherry
- 1/4 cup chopped almonds
- 4 teaspoons white sugar
- 1/2 cup chopped almonds (optional)
Directions
-
1Soften gelatin in cold water for 5 minutes.
-
2In a double boiler pan combine milk, salt, and 1/4 cup sugar. Stir until dissolved. Whisk in egg yolks and cook in double boiler until thickened, stirring constantly. Stir gelatin into custard mixture until thoroughly dissolved. Cool mixture.
-
3Stir almond extract, sherry, and 1/4 cup almonds into custard.
-
4In a medium mixing bowl whip egg whites until frothy. Add 4 teaspoons of sugar, one at a time, whipping constantly until whites form soft peaks. Fold egg whites into custard.
-
5Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.
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