A chocolaty, cookie crumb crust is filled with a silky, chiffon custard filling. The filling is gelatin-based that includes eggs, sugar and milk. When it 's thick and well-blended, sherry, almond extract, chopped almonds and beaten egg whites are folded i
INGREDIENTS (for 8 servings):
- 1 (9 inch) prepared chocolate cookie crumb crust
- 1 (.25 ounce) package unflavored gelatin
- 1/4 cup cold water
- 2 cups scalded milk
- 1/8 teaspoon salt
- 1/4 cup white sugar
- 2 eggs, separated
- 1/2 teaspoon almond extract
- 2 tablespoons sherry
- 1/4 cup chopped almonds
- 4 teaspoons white sugar
- 1/2 cup chopped almonds (optional)
Soften gelatin in cold water for 5 minutes.
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.
Stir almond extract, sherry, and 1/4 cup almonds into custard.
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.
Pour custard mixture into pie shell. Sprinkle with chopped almonds. Serve chilled.