Sherry Chiffon Pie

A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded in. The pie is then cooked up slowly and carefully in a double boiler.

• Calories: 280 Calories

Ingredients

• ⅛ teaspoon salt
• ¼ cup white sugar
• ½ teaspoon almond extract
• 2 eggs, separated
• 1 (9 inch) prepared chocolate cookie crumb crust
• 1 (.25 ounce) package unflavored gelatin
• ¼ cup cold water
• 2 cups scalded milk
• 4 teaspoons white sugar
• 2 tablespoons sherry
• ¼ cup chopped almonds (Optional)
• ½ cup chopped almonds (Optional)

Recipe Instructions

Step 1

Soften gelatin in cold water for 5 minutes.

Step 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.

Step 3

Stir almond extract, sherry, and 1/4 cup almonds into custard.

Step 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.

Step 5

Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.