Sherry Chiffon Pie

Ingredients:

• dash salt
• 2 eggs, separated
• 2/3 cup sherry
• 1/3 cup sugar
• 2 teaspoons plain gelatine
• ¼ cup cold milk
• ¼ cup sugar
• ½ teaspoon sugar
• 1-9 inch baked pie shell or graham cracker crust
• ¾ cup whipped cream

Preparation:

• Add salt to egg yolks, and beat until thick.
• Add sherry and 1/3 cup sugar, and beat well.
• Cook in double boiler until mixture coats spoon, remove from heat.
• Soften gelatine in cold milk, add to hot mixture.
• Stir until gelatine dissolves. Chill until partially set. Stiffly beat egg whites, and slowly beat in ¼ cup sugar and vanilla. Fold into custard, and pour into crust. Chill until set. Spread with whipped cream.