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Sherry Chiffon Pie

GINGER P

An oldie from my mother's recipe file. A heavenly cream pie accented with almonds and vanilla, surrounded by a chocolate cookie crust. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Soften gelatin in cold water for 5 minutes.
  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.
  3. Stir almond extract, sherry, and 1/4 cup almonds into custard.
  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.
  5. Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.
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