Chocolate Nesselrode Pie Recipe
Who doesn't love this Chocolate Nesselrode Pie rich with cherries, almonds and heavy cream. Here's a simple recipe for you to try your favorite Chocolate Nesselrode Pie and to enjoy every bite to take in!
Ingredients
| Eggs | 3 , separated | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Salt | 1⁄4 Teaspoon | |
| Sugar | 2⁄3 Cup (10.67 tbs) (Divided) | |
| Unflavored gelatin | 1 Tablespoon | |
| Margarine | 2 Tablespoon | |
| Chopped citron | 2 Tablespoon | |
| Chopped almonds | 3 Tablespoon | |
| Chopped maraschino cherries | 1⁄4 Cup (4 tbs) | |
| Maraschino cherry juice | 1 Teaspoon | |
| Rum flavoring | 2 Tablespoon | |
| Heavy cream | 1⁄2 Cup (8 tbs), whipped | |
| Baked pie shell | 9 Inch | |
| Shaved sweet chocolate | 1 Cup (16 tbs) |
Directions
Combine slightly beaten egg yolks, milk, salt, 1/3 cup of the sugar and gelatine in the top of a double boiler.
Cook over hot water, stirring constantly, until mixture coats a silver spoon.
Remove from heat and stir in margarine.
Chill until mixture begins to thicken.
Fold in citron, almonds, cherries, cherry juice and rum flavoring.
Beat egg whites until stiff; beat in remaining 1/3 cup of the sugar.
Fold into custard mixture.
Fold in whipped cream.
Pour into a baked pie-shell.
Chill until firm.
Before serv- ing sprinkle chocolate over top of pie.
Makes one 9-inch pie.
Cook over hot water, stirring constantly, until mixture coats a silver spoon.
Remove from heat and stir in margarine.
Chill until mixture begins to thicken.
Fold in citron, almonds, cherries, cherry juice and rum flavoring.
Beat egg whites until stiff; beat in remaining 1/3 cup of the sugar.
Fold into custard mixture.
Fold in whipped cream.
Pour into a baked pie-shell.
Chill until firm.
Before serv- ing sprinkle chocolate over top of pie.
Makes one 9-inch pie.
Chef
