Sherry Chiffon Pie You Have To Try

Tuesday, March 30, 2010

Sherry Chiffon Pie

"An oldie from my mother's recipe file. A heavenly cream pie accented with almonds and vanilla, surrounded with the aid of a chocolate cookie crust. This recipe incorporates uncooked eggs. We propose that pregnant girls, young youngsters, the elderly and the infirm do no longer devour uncooked eggs."

Ingredients :

1 (9 inch) organized chocolate cookie crumb crust
1 (.25 ounce) package deal unflavored gelatin
1/four cup bloodless water
2 cups scalded milk
1/8 teaspoon salt
1/four cup white sugar
2 eggs, separated
half teaspoon almond extract
2 tablespoons sherry
1/four cup chopped almonds
4 teaspoons white sugar
1/2 cup chopped almonds (optionally available)

Instructions :

Prep :	Cook : 8M	Ready in :

Soften gelatin in bloodless water for five minutes.
In a double boiler pan integrate milk, salt, and 1/4 cup sugar. Stir till dissolved. Whisk in egg yolks and cook in double boiler till thickened, stirring constantly. Stir gelatin into custard combination till thoroughly dissolved. Cool aggregate.
Stir almond extract, sherry, and 1/four cup almonds into custard.
In a medium mixing bowl whip egg whites until frothy. Add 4 teaspoons of sugar, separately, whipping constantly until whites shape smooth peaks. Fold egg whites into custard.
Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.

Notes :

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