Eggnog Nesselrode Pie Recipe
This simple Eggnog Nesselrode Pie is just the way any chef would make it. Follow this extremely simple and quick way to make this Eggnog Nesselrode Pie and WOW your friends and family!
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
2 envelopes unflavored gelatine
1/4 cup sugar
1 qnart commercially prepared eggnog
2 teaspoons rum flavoring
1 cup heavy cream, whipped
1/3 cup chopped maraschino cherries
1/3 cup chopped nuts
1 10-inch baked pie shell
Directions
Combine gelatine and sugar in saucepan.
Stir in 1 cup of the cold eggnog.
Place over low heat, stirring constantly until gelatine and sugar are dissolved, about 3-5 minutes.
Remove from heat; stir in rum flavoring and remaining eggnog.
Chill until slightly thicker than the consistency of unbeaten egg white.
Whip gelatine mixture until light and fluffy; fold in whipped cream.
Fold in maraschino cherries and nuts.
Turn into baked pie shell; chill until firm.
If de- sired, garnish with additional whipped cream, pieces of maraschino cherry and citron "holly" leaves.
Makes one 10- inch pie.
Stir in 1 cup of the cold eggnog.
Place over low heat, stirring constantly until gelatine and sugar are dissolved, about 3-5 minutes.
Remove from heat; stir in rum flavoring and remaining eggnog.
Chill until slightly thicker than the consistency of unbeaten egg white.
Whip gelatine mixture until light and fluffy; fold in whipped cream.
Fold in maraschino cherries and nuts.
Turn into baked pie shell; chill until firm.
If de- sired, garnish with additional whipped cream, pieces of maraschino cherry and citron "holly" leaves.
Makes one 10- inch pie.
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