Nesselrode Pie II

Cooking Recipes Catalogue

First you make a thick and creamy made-from-scratch pudding flavored with rum and grated lemon rind. Sweetened, whipped egg whites and diced candied fruit are then gently folded into the filling, and piled into a graham cracker crust. Serve with a dollop

INGREDIENTS (for 8 servings):


  • 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.
  • 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.
  • 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.
  • 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. Before serving, cover pie with whipped topping and sprinkle with candied pineapple.