Cream SHERRY CHIFFON PIE

Table of Contents: PIES

If you do not have a double boiler, see my Home Page (on the lower left side) for  “COOKING TERMS – Double Boiler”.  It tells you how to make your own double boiler with cooking vessels you have on hand.

Also check on my Home Page “COOKING TIPS” for tips on beating egg whites and whipping cream to get the most volume from both.


4 large egg yolks
2 large egg whites (refrigerate the 2 extra egg whites to make my Chocolate Chip Pecan  
Meringues Candy on another day)
1¼ cups granulated sugar, divided 3 times
½ tsp. salt
½ cup hot water
1 envelope unflavored gelatin
½ cup cream sherry wine
½ tsp. almond extract
1 pint heavy whipping cream
1 ready-made shortbread pie crust (or graham cracker crust)
Garnishes: Maraschino or candied cherries, finely chopped nuts, sliced strawberries, etc.

 

 

Fill the lower pot of a double boiler about 1/3 full of water.  In the upper double boiler liner, beat the egg yolks with a fork; then beat in ½ cup of the sugar and the salt.  Stir in the hot water and place the double-boiler liner over the lower boiler pot containing the water.  On high heat, bring the double boiler water to a boil.  Cook and stir the egg yolk mixture until it begins to thicken enough to slightly leave a coating of the mixture on a spoon when the spoon is inserted into the mixture.  Remove from heat.  

In a very small bowl, sprinkle the gelatin on the cream sherry to soften the gelatin for at least 5 minutes; then stir the sherry mixture into the warm, cooked egg yolk mixture and blend well.  Place this filling mixture into the refrigerator until the filling begins to congeal or set; do NOT allow it to completely set.

With an electric mixer, beat the two egg whites until very stiff; then add ½ cup of the sugar and the almond extract and continue to beat a short time until sugar is dissolved.  

When the refrigerated filling has begun to congeal, fold (do not beat) in the stiff egg whites until well blended.  Pour the filling into the pie crust and refrigerate to completely set.

In an electric mixer with a clean bowl and clean beaters, whip the heavy whipping cream; then add the remaining ¼ cup sugar and whip a short time to dissolve.  Do not over-whip; the whipped cream should be easy-to-spread and fluffy.  Spread the whipped cream over the entire top of the pie. Garnish to suit the occasion.  Keep pie refrigerated.  Serves 6 to 8.

In the CINQUE TERRE region of Italy these tiny one-man "Grape Trains" carry workers to the grape vineyards that are terraced up the mountainsides.  They sound like they have loud lawnmower engines.  The first time I saw one really close was the morning after arriving in the region.  I was shampooing my hair when I heard a very loud noise.  I flung open the window beside me to investigate and was almost nose to nose with the train rider.  What a surprise for both of us; I can still see his blue eyes!!

I obviously had not been curious about the narrow set of tracks running across our apartment terrace.  I don't remember what types of grapes were grown in the region for making wine, but I do definitely remember the mode of transportation to the vineyards.

 


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