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Print this Recipe    NESSELRODE PIE

serves 8

1- 9inch baked Graham Cracker Crumb Crust
1 envelope unflavored gelatin
1/4 teaspoon salt
sugar
4 eggs, separated
1 1/3 cups milk
1 tablespoon rum
1 teaspoon grated lemon peel
4 oz jar diced mixed candied fruit (about 1/2 cup)
1 cup heavy or whipping cream, whipped
red and green cnadied pineapple, cut in slivers, for garnish

Prepare crust. In 2 quart saucepan, mix well gelatin, salt and 3
tablespoons sugar. In small bowl with wire whisk, beat egg yolks with milk
until mixed, stir into gelatin mixture. Cook mixture over medium low heat,
stirring, until thickened and it coats spoon. remove from heat. Stir in
rum and lemon peel. Refridgerate until cold but not firm, about 40
minutes.

In large bowl with mixer at high speed, beat egg whites into soft
peaks. Gradually sprinkle in 1/4 cup sugar, beating until sugar is
dissolved and whites stand in stiff peaks. Gently fold gelatin mixture
into whites with mixed candied fruit. Spoon into pie crust, refrigerate
about 1 hour or until set.

To serve: top with whipped cream. Garnish with candied pineapple.

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