Appetizer Recipes

    Sherry Chiffon Pie


    1 baked pie shell
    1 envelope unflavored gelatin
    3/4 cup cold water
    4 eggs separated
    1 cup sugar
    2/3 cup sherry
    1/4 tsp. salt
    1/2 pint whipping cream


    Soften gelatine in the cold water 5 minutes.  Beat
    egg yolks until light, add 1/2 cup of sugar.  Add
    sherry and cook over hot water until thick.  Add
    gelatine, cook a few minutes and cool.  Beat egg
    whites and add rest of sugar and salt.  Mix with
    custard and pour into pie shell.  Chill until firm,
    about 3 hours.
    When chilled top with whipped cream and a dash
    of nutmeg.
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