Sherry Chiffon Pie
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
54
Spice
48
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Water (cold)2 cups
Milk (scalded)1 tsp
Salt4 tsps
White Sugar1 tsp
Almond Extract2 tbsps
SherryDirections:
1
Soften gelatin in cold water for 5 minutes
2
In a double boiler pan combine milk, salt, and 1/4 cup sugar
3
Stir until dissolved
4
Whisk in egg yolks and cook in double boiler until thickened, stirring constantly
5
Stir gelatin into custard mixture until thoroughly dissolved
6
Cool mixture
7
Stir almond extract, sherry, and 1/4 cup almonds into custard
8
In a medium mixing bowl whip egg whites until frothy
9
Add 4 teaspoons of sugar, one at a time, whipping constantly until whites form soft peaks
10
Fold egg whites into custard
11
Pour custard mixture into pie shell
12
Sprinkle with chopped almonds
13
Serve chilled