Sherry chiffon pie

Yield: 1 Servings

Measure Ingredient
1 \N 9 inch pie shell, baked
1 \N Envelope unflavorated gelatin
⅓ cup Cold water
4 \N Eggs, separated
1 cup Sugar, divided
⅔ cup Taylor's New York State Sherry
¼ teaspoon Salt
½ cup Whipping cream optional

Soften gelatin in cold water 5 minutes. Beat egg yolks until light, gradually add ½ cup sugar while continuing to beat. Add sherry. Cook over hot water stirring constantly until mixture is consistency ot soft custard, add gelatin and stir until dissolved. Cool. Beat egg whites stiff; while beating stir in remaining sugar and salt. Combine with the custard and spoon into pastry shell. Chill until firm, about 3 hours. Garnish with whipped cream and dash of nutmeg.

NOTES : This is a company taste delight type of pie. You don't need to add or subtract from it's goodness. Recipe by: Tootie Dennis Posted to bakery-shoppe digest V1 Number 018 by LVFG53A@... (MRS IRA M DENNIS) on 9 Ap, r 1997

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