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Weidmann's Sherry Chiffon Pie

Yield one 9-inch pie


  • 2 envelopes unflavored gelatin
  • 1/3 cup cold water
  • 4 eggs, separated
  • 1/2 cup sugar
  • 2 tablespoons sherry
  • 1/2 teaspoon almond extract
  • 1 cup sweetened condensed milk
  • 1 (9-inch) graham cracker piecrust
  • Whipped cream
  • Toasted sliced almonds

How to Make It

  1. Dissolve gelatin in cold water; set aside.

  2. Beat egg yolks and sugar in a small mixing bowl until thick and lemon colored. Add dissolved gelatin, sherry, and almond extract; mix well.

  3. Heat milk in a saucepan over medium heat until hot. Remove from heat; cool slightly. Add yolk mixture, stirring until well blended. Cool.

  4. Beat egg whites (at room temperature) until stiff peaks form. Fold into cooled milk mixture, stirring until well blended. Pour filling into piecrust, and chill thoroughly. Garnish with whipped cream and toasted almonds.

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