Nesselrode Pie II0 Reviews
- Prep: 30 min
- Ready In: 2 hr 10 min
“A custard pie with candied fruit--this is an old favorite.” - by shirleyo
Original recipe yields 1 9-inch pie
- In a 1 quart saucepan, stir gelatin with salt and 3 tablespoons sugar until well mixed. In a separate bowl, beat egg yolks with milk until thoroughly combined. Stir egg yolk mixture into gelatin mixture.
- Cook mixture over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in rum and grated lemon rind. Refrigerate until cold but not firm, about 40 minutes.
- In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, continuing to beat until whites form stiff peaks.
- Remove gelatin mixture from refrigerator and gently fold into beaten whites along with the mixed diced candied fruit. Spread mixture into graham cracker crust. Refrigerate 1 hour or until set. Prepare whipped topping mix as directed on the package. Before serving, cover pie with whipped topping and sprinkle with candied pineapple.
Amount Per Serving (8 total)
- 341 cal
- 10.4 g
- 54.6 g
Based on a 2,000 calorie diet
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