2 env. unflavored gelatin
5 tbsp. cold water
3 c. hot milk
3 tbsp. sugar
1/8 tsp. salt
3 egg yolks
3/4 tsp. almond extract
3 tbsp. sherry
3 egg whites
3 tbsp. sugar
2 (8 inch) crumb crusts
1 c. whipping cream
4 tbsp. sliced almonds

Sprinkle gelatin on cold water; add to hot milk with salt and 3 tablespoons sugar, stirring until dissolved. Beat egg yolks; add hot milk mixture a little at a time, stirring all the while. Cook over hot water until slightly thickened; coats a metal spoon. Remove from heat; add almond extract and sherry flavoring. Cool until slightly stiffened.

Beat egg whites; add 3 tablespoons sugar, beating constantly. Fold into custard; pour into pie shells. Chill until set. Whip cream; swirl on pies. Sprinkle with almonds. Serve with fruit, if desired.