Sherry Cream Pie recipe, comments, and photo were shared with me by my friend, Karen Calanchini, Food Stylist and Photographer, of Redding, CA. Karen says “This is a very old family recipe from my aunt, who is an awesome cook. She used to make it for special occasions and my cousins and I would be very impatient about waiting over eight hours before we could eat any.”
Check out more great Pie Recipes.
- 1 1/2 cups Nabisco Chocolate Wafers (approximately 1/2 package)
- 1/2 cup (1/4 pound) butter, melted
- 2 1/2 teaspoons unflavored gelatin*
- 1/4 cup milk, cold
- 3 eggs, separated
- 1/2 cup granulated sugar
- 1 cup milk
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg, ground
- 1/2 cup cream sherry
- 1/2 pint (1 cup) whipping cream
Preheat oven to 275 degrees F.
In a food processor, whirl chocolate wafers to fine crumbs. Add butter, whirl another 5 to 10 seconds.
Press crumb mixture firmly and evenly into a 10-inch pie plate. Bake crust approximately 5 minutes to set it. Remove from oven and cool on a wire rack.
In a small bowl, soften gelatin with 1/4 cup cold milk; set aside.
In a double boiler over hot water, place egg yolks; beat slightly. Add sugar and remaining milk; stir constantly and cook for 10 minutes or until the internal temperature registers at least 160 degrees F. on your cooking thermometer and the mixture coats a spoon.
Remove from heat. Stir in prepared gelatin mixture, salt, and nutmeg; stir until gelatin is dissolved. Very slowly add cream sherry, stirring constantly. Remove from heat. Place the custard mixture into the refrigerator to thicken. When thickened, remove from refrigerator and proceed with recipe.
In a medium bowl, beat whipping cream until thickened; set aside. In a large bowl, beat egg whites until stiff peaks form. Gently fold whipped cream into egg whites; gently fold this mixture into thickened custard mixture.
Pour custard mixture into baked pie shell. Place into the refrigerator for at least 8 hours or overnight before serving.
Makes 8 servings.
* It is always best to measure the the amount of gelatin needed as the envelopes of gelatin can vary.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Baking Dessert Recipes Gelatin & Pectin Recipes Pies