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Simple Nesselrode Pie Recipe
|9 inch baked pie shell||1|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Eggs||2 , separated|
|Milk||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Water||1⁄3 Cup (5.33 tbs)|
|Chilled whipping cream||1⁄2 Cup (8 tbs)|
|Nesselrode||10 Ounce (1 Jar)|
Serving size: Complete recipe
Calories 2759 Calories from Fat 1379
% Daily Value*
Total Fat 156 g239.7%
Saturated Fat 71.2 g356.2%
Trans Fat 0 g
Cholesterol 929.1 mg
Sodium 2749.2 mg114.5%
Total Carbohydrates 278 g92.6%
Dietary Fiber 0.86 g3.4%
Sugars 173.6 g
Protein 57 g114.2%
Vitamin A 50.2% Vitamin C 3.6%
Calcium 125.4% Iron 23.7%
*Based on a 2000 Calorie diet
Stir together 1/2 cup sugar, the gelatin and salt in saucepan.
Blend egg yolks and milk; stir into sugar mixture.
Cook over medium heat, stirring constantly, just until mixture boils.
Place pan in bowl of ice and water or chill in refrigerator, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Stir in almond extract.
Beat egg whites and cream of tartar until foamy.
Beat in 1/3 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under beat.
Fold gelatin mixture into meringue.
In chilled bowl, beat cream until stiff.
Fold whipped cream and Nesselrode into meringue mixture.
Pile into baked pie shell.
Chill at least 3 hours or until set.