Title: Nesselrode Pie
Categories: Desserts
Yield: 10 Servings
1 1/4 c Milk
1/4 ts Salt
4 Eggs; separated
Sugar
1 pk Unflavored gelatin
2 tb Rum
1 ts Lemon peel; grated
6 oz Candied fruit; mixed
MMMMM-------------------------PIE CRUST------------------------------
1 1/2 c Graham-cracker crusts
6 tb Butter; melted
1/4 c Sugar
In 2 qt saucepan, with wire whisk or fork, beat milk, salt, egg
yolks, and 3 tb 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.
Meanwhile, prepare 9" pie crust as directed below but do notbake;
set aside.
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.
To serve, garnish pie with remaining mixed candied fruit.
Pie Crust:
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.
In pie plate or bowl, mix crumbs with remaining ingredients. If you
like, set aside 3 tb mixture for topping. With hand, press mixture
onto bottom and up side of pie plate.
Chill pie crust well; Fill as recipe directs or with chilled pie
filling; top with reserved crumb mixture or garnish as recipe
directs.
