Sherry Chiffon Pie
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Boiling water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Sherry||1⁄2 Cup (8 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs), chilled|
|Lemon juice||2 Tablespoon|
|Baked crumb crust||9 Inch|
Soften gelatine in cold water.
Add boiling water and stir until completely dissolved.
Stir in sugar and sherry.
Cool until the consistency of unbeaten egg whites.
Whip milk until stiff.
Fold in lemon juice and gelatine mixture.
Pour into crust and chill until firm.
Makes one 9-inch pie.