Sherry Chiffon Pie

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GINGER P 0

"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."
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Ingredients

servings 280 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 7.6 g
  • 15%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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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