Sherry Chiffon Pie
Sherry Chiffon Pie is an moderately easy dinner. Made with 1 envelope knox gelatin, dissolved in 1/3 c. cold water, 4 eggs, separated, 1 c. sugar, 2/3 c. taylor's n.y. state sherry wine and 1/3 tsp. salt, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π¨βπ³ Instructions
Make custard in double boiler with egg yolks, 1/2 cup sugar, salt and wine.
Take off stove and add gelatin; cool.
Beat egg whites and add 1/2 cup sugar gradually; beat stiff.
Beat in the custard mixture and pour in baked pie shell.
Put in refrigerator for 3 hours.
Serve with Cool Whip.
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