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LOCATION: Recipes >> Holidays >> Nesselrode 03

Print this Recipe    Nesselrode 03

Yield: 10 servings

1 1/4 c milk
1/4 ts salt
4 eggs, separated
1 pkg unflavoured gelatin
2 tb rum
1 ts lemon peel,grated
6 oz candied fruit,mixed

1 1/2 c graham-cracker crumbs
6 tb butter or margarine, melted
1/4 c sugar

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 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 not bake;
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.


Preheat oven to 375F. 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 tablespoons mixture for topping. With hand,
press mixture onto bottom and up side of pie plate.

Chill piecrust well; Fill as recipe directs or with chilled pie
filling; top with reserved crumb mixture or garnish as recipe


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