Sherry Chiffon Pie - cooking recipe

Ingredients

4 eggs, separated
1 envelope unflavored gelatin
1/3 c. water
1 c. sugar
2/3 c. sherry
1/4 tsp. salt
1 baked 9-inch pie shell

Preparation

Soften gelatin in cold water 5 minutes.
Beat egg yolks until light, gradually add 1/2 cup sugar while still beating.
Add sherry.
Cook in top of double boiler over hot water, stirring constantly, until mixture is the consistency of soft custard.
Add gelatin; stir until dissolved.
Cool.
Beat egg whites until stiff.
Beat in remaining sugar and salt.
Combine with the custard.
Spoon in pastry shell.
Chill until firm, about 3 hours.