Nesselrode Pie

  • on January 20, 2007
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Ingrients & Directions

3 Egg whites
1/4 c Granulated sugar
3/4 c Coarsely chopped blanched
Almonds, toasted
1/3 c Maraschino cherries, cut
In fourths
2 tb Maraschino-cherry
1 ts Vanilla
1/3 c Sifted confectioners’ sugar
1 1/2 c Heavy cream, whipped
. . .
1 Recipe Vanilla-wafer Crust

Has a frozen confection filling with a Christmas garden of cherry
poinssttias and gumdrop holly atop

Beat the egg whites till foamy, add the granulated sugar gradually
and beat till stiff. Fold in the almonds cherries, cherry syrup, and
vanilla. Fold confectioners’ sugar into whipped cream; fold into the
first mixture. Pour into Vanilla-wafer Crust and freeze firm. Garnish
top with cherry poinsettias and gumdrop holly leaves.

Vanilla-wafer Crust: Combine 1 1/4 cups fine vanilla-wafer crumbs and
1/3 cup melted butter or margarine. Press into buttered 9-inch
pieplate; chill till firm, about 45 minutes.

Cherry poinsettias: The stem mark of maraschino cherry will be the
center of flower. Holding cherry at stem end, use sharp scissors to
snip it in sixths from opposite end not quite through. Spread
“petals” out around stem mark.

Gumdrop holly leaves: With rolling pin, roll green gumdrops to 1/8
inch on a little sugar between sheets of waxed paper. Snip out
holly-leaf shapes.

6 Servings

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