Nesselrode Pie Recipe

The best delicious Nesselrode Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Nesselrode Pie recipe today!

Hello my friends, this Nesselrode Pie recipe will not disappoint, I promise! Made with simple ingredients, our Nesselrode Pie is amazingly delicious, and addictive, everyone will be asking for more Nesselrode Pie.

What Makes This Nesselrode Pie Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Nesselrode Pie.

Ready to make this Nesselrode Pie Recipe? Let’s do it!

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Ingredients & Directions

1 1/4 c Milk
1/4 ts Salt
4 Eggs,separated
1 pk Gelatin,unflavored
2 tb Rum
1 ts Lemon peel,grated
6 oz Candied fruit,mixed

1 1/2 c Graham-cracker crusts
6 tb Butter or margarine,melted
1/4 c 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
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.

Miscellaneous recipes from the collection of Mike Orchekowski.

10 Servings

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