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Nesselrode Pie

  • on October 20, 2008
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Ingrients & Directions


Has a frozen confection
-filling with a Christmas
-garden of cherry
Poinsettias and gumdrop
-holly atop
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
Syrup
1 ts Vanilla
1/3 c Sifted confectioners’ sugar
1 1/2 c Heavy cream, whipped
. . .
1 Recipe Vanilla-wafer Crust

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 pie plate; 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.


Yields
1 Servings

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