Nesselrode Pie

• 1 9 inch baked graham cracker crumb crust
• 1 envelope unflavored gelatin
• 1/4 teaspoon salt
• 1 teaspoon nutmeg
• 3 tablespoons sugar
• 4 eggs, separated
• 1 1/4 cups milk
• 1 teaspoon grated lemon, rind of
• 1 tablespoon rum
• 1/4 cup sugar
• 1/2 cup mixed candied fruit
• 1 cup whipping cream, whipped
• red and green candied pineapple, for garnish

1. Combine gelatin, salt, nutmeg, and 3 tbsp sugar in saucepan.
2. In small bowl, whisk egg yolks together with milk.
3. Add to gelatin mixture in saucepan.
4. Cook and stir over medium-low heat, until mixture is thickened and can coat a spoon.
5. Remove from heat.
6. Stir in lemon peel and rum.
7. Refrigerate for 40 minutes, or until cold but not yet firm.
8. Beat eggs whites on high speed until soft peaks form.
9. Add 1/4 cup sugar, a little at a time.
10. Beat until stiff peaks form and sugar is dissolved.
11. Fold gelatin mixture and mixed candied fruit into egg white mixture.
12. Fill prepared pie crust with mixture.
13. Chill until set, at least 1 hour.
14. Garnish with whipped cream and candied pineapple.

graham cracker crumb crust, unflavored gelatin, salt, nutmeg, sugar, eggs, milk, grated lemon, rum, sugar, mixed candied fruit, whipping cream, red

Taken from www.food.com/recipe/nesselrode-pie-40650 (may not work)