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

  1. 1
    Soften gelatin in cold water for 5 minutes.
  2. 2
    In 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.
  3. 3
    Stir almond extract, sherry, and 1/4 cup almonds into custard.
  4. 4
    In 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.
  5. 5
    Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.

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