Sherry Chiffon Pie

Cooking Recipes Catalogue

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):


  • 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.