This rich, high and handsome, pie is really a company dessert and gets lots of ooh's and aah's.

SHERRY CREAM PIE

CRUST:
1 1/2 cups finely crushed graham cracker, or chocolate wafer crumbs
1/4 cups sugar
1/2 cup melted butter
FILLING:
6 egg yolks*
1 cup sugar, divided use
1/2 tsp salt
1 envelope unflavored gelatin
1/2 cup cold water
2 cups whipping cream
1/2 cup Sherry
TO SERVE:
Finely sliced almonds

Combine crust ingredients. Press into a buttered 9-inch pie plate; chill in refrigerator for 20 minutes.

Meanwhile, beat egg yolks until light.

Stir in one cup of sugar and the salt.

Soften gelatin in the cold water; dissolve over boiling water in the top of a double boiler. Pour dissolved gelatin over the egg mixture, stirring constantly.

Whip cream until stiff; fold into the egg mixture. Stir in the Sherry. Cool mixture until it begins to thicken.

Pour into the chilled pie shell. Return to refrigerator and leave until firm.

TO SERVE:
Sprinkle with almonds just before serving.

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*Editor's note:

Cooking Egg Yolks for Use in Recipes:
In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. Source: American Egg Board