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Nesselrode Pie

Author/Submitted by:
Servings: 10
Categories: Desserts / Pies & Pastries

1 1/4  cups  Milk
1/4  teaspoon  Salt
4    Eggs, separated
1  package  Gelatin, unflavored
2  tablespoons  Rum
1  teaspoon  Lemon peel, grated
6  ounces  Candied fruit, mixed
    -----PIE CRUST-----
1 1/2  cups  Graham-cracker crusts
6  tablespoons  Butter or margarine, melted
1/4  cup  Sugar

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 minues (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" pie crust as directed below but do notbake; set aside. 3. In large bowl, with mixture 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. 4. To serve, garnish pie with remaining mixed candied fruit. *** PIE CRUST *** 1. Preheat oven to 375'F. If you would like to make your own graham-cracker crumbs, pulverize crackers in blender or in food processor with knife blade attached as manufacturer directs; or place them in sturdy plastic bag and roll into fine crumbs with rolling pin. 2. In pie plate or bowl, mix crumbs with remaining ingredients. If you like, set aside 3 tablespoons mixture for topping. With hand, press mixture onto bottom and up side of pie plate. 3. Chill piecrust well; Fill as recipe directs or with chilled pie filling; top with reserved crumb mixture or garnish as recipe directs.

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