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Sherry Chiffon Pie

chef.pierre's picture
Ingredients
  Salt 1 Dash
  Eggs 3
  Sherry 2⁄3 Cup (10.67 tbs)
  Plain gelatin 2 Teaspoon
  Cold milk 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Vanilla 2 Teaspoon
  Simple crumb crust/Baked pastry shell 9 Inch
  Whipped cream 3⁄4 Cup (12 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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