by Karen/NoCA » Wed Sep 20, 2006 8:50 pm
Sherry Cream Pie
1/1/2 cup Nabisco Chocolate wafers(thin)
1/4 lb. melted butter
1 envelope unflavored gelatine
1/4 cup cold milk
3 eggs separated
1/2 cup sugar
1 cup milk
1/8 tsp. salt
1/4 tsp freshly gr. nutmeg
1/2 cup good quality sherry wine
1/2 pint whipping cream
Crush the cookies on waxed paper with a
rolling pin until very fine. Then mix
crushed cookies with the melted butter and
pat the mixture firmly into a 10 inch glass
pie plate to form a pie shell. Chill for at
least one hour. From here on out work
fast....soften gelatine in cold milk. Put the
egg yolks in the top of double boiler, beat
slightly, then add sugar, one cup milk, stir
well and cook for 10 min. or until the
mixture coats a spoon. Take off heat. Add
the gelatine mixture, salt and nutmeg to the
egg custard, and stir until geletine is
dissolved. Add sherry wine very slowly,
stirring constantly. put the custard mixture
into the refer to thicken. When thick beat
egg whites stiff and whip the cream until
firm. Fold in the stiff egg whites and gently
fold in the whipped cream. Chill for 8
hours before serving.
I can safely say this recipe is over 60
years old as my aunt made it for me and my
cousins when we were small children. We are
all in our late 50's and early 60's now and a
feisty bunch we still are!!!! Must have been
the sherry!!!