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LOCATION: Recipes >> Pies >> Title: NESSELRODE PIE

Print this Recipe    Title: NESSELRODE PIE

Categories: Desserts
Yield: 10 servings

1 1/4 c Milk
1/4 ts Salt
4 Eggs,separated
Sugar
1 pk Gelatin,unflavored
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 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.

*** 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 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 directs.

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