Sherry Chiffon Pie
|Sherry||2⁄3 Cup (10.67 tbs)|
|Plain gelatin||2 Teaspoon|
|Cold milk||1⁄4 Cup (4 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Simple crumb crust/Baked pastry shell||9 Inch|
|Whipped cream||3⁄4 Cup (12 tbs)|
Add salt to egg yolks, and beat until thick.
Add sherry and 1/3 cup sugar, and beat well.
Cook in double boiler until mixture coats spoon; remove from heat.
Soften gelatine in cold milk; add to hot mixture.
Stir until gelatine dissolves.
Chill until partially set.
Stiffly beat egg whites, and slowly beat in 1/4 cup sugar and vanilla.
Fold into custard, and pour into crust.
Chill until set.
Spread with whipped cream.