Sherry Cream Pie
A lovely, light pie reminiscent, in one tasters opinion, of Bailey’s Irish Cream. Any extra filling can be spooned into dessert glasses and served as a special pudding.
Yield: Serves 8 to 10.
- 1-1/2 cups crushed chocolate wafers
- 4 tablespoons butter, melted
- 1 envelope unflavored gelatin
- 1-1/4 cups cold milk
- 3 eggs, separated
- 1/2 cup sugar
- Pinch of salt
- 1/4 teaspoon nutmeg
- 1/2 cup sherry wine
- 1 cup whipping cream
- Additional chocolate crumbs or grated chocolate, for garnish
Mix crushed wafers (a good trick for crushing wafers is to put them in a plastic bag first) with melted butter and pat into large (9- or 10-inch) pie plate. Refrigerate. Soften gelatin in 1/4 cup of the milk (to soften, sprinkle lightly over milk and set aside, unstirred, for about 20 minutes). Put egg yolks in top of a double boiler, beat slightly, then add sugar and the remaining cup of milk. Cook over hot water about 10 minutes (watching that the water does not come to a full boil), until mixture coats a silver spoon. Remove from heat. Add the gelatin mixture, salt, and nutmeg, and stir until gelatin is completely dissolved. Add the sherry very slowly, stirring constantly (mixture will curdle if sherry is added too quickly). Refrigerate until gelatin mixture begins to thicken (this takes about 30 to 45 minutes). Beat egg whites, whip cream separately, then gently fold both into pie filling. Pour into the prepared pie shell and sprinkle with extra chocolate crumbs or grated chocolate. Refrigerate until ready to serve.