Nesselrode Pie Recipe
Make Nesselrode Pie! No other activity will relax you as much as this does. I will prepare this Nesselrode Pie as Dessert for a get-together I am soon going to host. Roll up your sleeves and try this yummy Nesselrode Pie recipe.
Ingredients
1 1/4 cups milk
1/4 teaspoon salt
4 eggs, separated, at room temperature
Sugar
1 envelope unflavored gelatin
2 tablespoons rum
1 teaspoon grated lemon peel
Unbaked Graham-Cracker Crumb Crust for 9-inch pie shell
1 1/2 4-ounce containers mixed candied fruit
Directions
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 minutes (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-inch crust as directed; set aside.
3. In large bowl, with mixer 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.
2. Meanwhile, prepare 9-inch crust as directed; set aside.
3. In large bowl, with mixer 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.
