Search thousands of recipes reviewed by home cooks like you.

Nesselrode Pie II

Nesselrode Pie II

  • Prep

    30 m
  • Ready In

    2 h 10 m
shirleyo

shirleyo

A custard pie with candied fruit--this is an old favorite.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

Add to list

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

More reviews

Similar recipes

ADVERTISEMENT