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Nesselrode Pie
Baked 9" pie shell
1 envelope unflavored gelatin
1/2 cup granulated sugar
1/8 teaspoon salt
3 egg yolks
1 1/4 cups milk
2 tablespoons rum
3 egg whites
1/2 to 1 cup heavy cream, whipped
1/4 cup diced, candied fruits
1/4 teaspoon nutmeg
1/2 square unsweetened chocolate
Combine gelatin, 1/4 cup sugar, and salt. In double boiler top,
beat egg yolks, stir in milk, gelatin mixture. Cook over hot, not
boiling water, stirring, until custard coats spoon. Stir in rum.
Refrigerate, stirring occasionally, until mixture mounds when
dropped from spoon. Beat until just smooth. Beat egg whites until
fairly stiff; gradually add 1/4 cup sugar, beating until stiff:
fold in custard, whipped cream and candied fruit. Turn into shell,
sprinkle with nutmeg. Refrigerate until set. Serve with shaved
chocolate on top.
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Nesselrode 05