Nesselrode Pie Recipe
Ingredients
| Egg whites | 3 | |
| Granulated sugar | 1⁄4 Cup (4 tbs) | |
| Coarsely chopped blanched almonds | 3⁄4 Cup (12 tbs) | |
| Maraschino cherries | 1⁄3 Cup (5.33 tbs) | |
| Maraschino cherry syrup | 2 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Confectioner's sugar | 1⁄3 Cup (5.33 tbs) | |
| Heavy cream | 1 1⁄2 Cup (24 tbs) | |
| 9 inch vanilla wafer crust | 1 |
Directions
Beat egg whites till foamy; add granulated sugar gradually and beat till stiff.
Fold in almonds, cherries, cherry syrup, and vanilla.
Fold confectioners' sugar into whipped cream; fold into first mixture.
Pour into Vanilla wafer Crust and freeze firm.
Holiday trim: Top pie with maraschino cherry poinsettias and gumdrop holly leaves.
Hold cherry at stem end; snip almost through from opposite end into 6 petals; spread.
Roll green gumdrops 1/8 inch thick on sugared waxed paper; snip out leaves.
Fold in almonds, cherries, cherry syrup, and vanilla.
Fold confectioners' sugar into whipped cream; fold into first mixture.
Pour into Vanilla wafer Crust and freeze firm.
Holiday trim: Top pie with maraschino cherry poinsettias and gumdrop holly leaves.
Hold cherry at stem end; snip almost through from opposite end into 6 petals; spread.
Roll green gumdrops 1/8 inch thick on sugared waxed paper; snip out leaves.
Chef
