Nesselrode Pie

  • on October 19, 2008
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Ingrients & Directions

1 1/4 c Milk
1/4 ts Salt
4 Eggs,separated
1 pk Gelatin,unflavored
2 tb Rum
1 ts Lemon peel,grated
6 oz Candied fruit,mixed

1 1/2 c Graham-cracker crusts
6 tb Butter or margarine,melted
1/4 c Sugar

1. In 2-quart saucepan, with wire whisk or fork, beat milk, salt, egg
yolks, and 3 tablespoons sugar until 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
minues (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.
2. Meanwhile, prepare 9″ pie crust as directed below but do notbake; set
3. In large bowl, with mixture 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.
4. To serve, garnish pie with remaining mixed candied fruit.
*** PIE CRUST ***
1. Preheat oven to 375’F. If you would like to make your own graham-cracker
crumbs, pulverize crackers in blender or in food processor with knife blade
attached as manufacturer directs; or place them in sturdy plastic bag and
roll into fine crumbs with rolling pin.
2. In pie plate or bowl, mix crumbs with remaining ingredients. If you
like, set aside 3 tablespoons mixture for topping. With hand, press mixture
onto bottom and up side of pie plate.
3. Chill piecrust well; Fill as recipe directs or with chilled pie filling;
top with reserved crumb mixture or garnish as recipe directs.

Miscellaneous recipes from the collection of Mike Orchekowski.

10 Servings

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