Nesselrode Pie - Recipe


NESSELRODE PIE
1 1/4 c. milk 1/4 tsp. salt 4 eggs, separated (room temperature) Sugar 1 env. unflavored gelatin 2 tbsp. rum 1 tsp. grated lemon peel Graham cracker crumb crust 6 oz. mixed candied fruit In 2-quart saucepan with wire whisk or fork, beat milk, salt, egg yolks, and 3 tablespoons sugar until well blended. Sprinkle gelatin evenly over egg yolk mixture; let stand 1 minute to soften gelatin slightly. Cook over medium-low heat, stirring frequently, until gelatin completely dissolves and mixture thickens slightly and coats the back of a spoon, about 15 minutes (do not boil or mixture will curdle). Remove saucepan from heat. Stir in rum and lemon peel. Cover and refrigerate until custard mounds slightly when dropped from a spoon, about 40 minutes. In large bowl with mixer at high speed, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks. Gently fold gelatin mixture into beaten whites with 1 container mixed candied fruit (about 1/2 cup). Spoon filling into crust. Refrigerate pie until filling is set, about 2 hours. To serve, garnish pie with remaining mixed candied fruit.

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Nesselrode Pie

· May 8 · #68249

Charlie l (California) says:

I made this once before, 10-15 years ago and I remember the filling frothing over the sides of the pie pan. It was a little too much but aside from the sloppiness I miss that in this recipe. I would suggest 6 eggs instead of 4 and only make it every decade or so. I remember it as one of my favorite pies, which can't be marketed when made with all the froth. Has to be made at home. It's in the ice box now. I hope it's as good as I remember it. Remember 6 eggs.

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