Sherry Cream Pie

This recipe was given to me by my friend, Karen Calanchini, of Redding,
California. 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. I have had the recipe for 37 years."

1 1/2 cups Nabisco Chocolate Wafers (approximately 1/2 package)
1/2 cup (1/4-pound) butter, melted
1 envelope unflavored gelatin
1/4 cup cold milk
3 eggs, separated
1/2 cup sugar
1 cup milk
1/8 teaspoon salt
1/4 teaspoon nutmeg
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. 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 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.

Source: <http://whatscookingamerica.net/SherryCreamPie.htm>




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