Sherry Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine, dissolved in 1/3 c. cold water
4 eggs, separated
1 c. sugar
2/3 c. Taylor's N.Y. State sherry wine
1/3 tsp. salt
1/2 pt. whipped cream

Preparation

Make custard in double boiler with egg yolks, 1/2 cup sugar, salt and wine.
Take off stove and add gelatine; 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.