Nesselrode Pie
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 2 eggs, separated
- Pinch of salt
- 1/2 cup plus 2 tablespoons sugar, divided
- 2 cups half-and-half, scalded
- 1 1/2 teaspoons rum extract
- 1 cup whipping cream, whipped
- 1/4 cup chopped mixed candied fruit
- 1/4 cup finely chopped pecans
- 1 baked (9-inch) pastry shell
- 1/2 cup whipping cream, whipped
- Grated chocolate
- Soften gelatin in cold water; set aside.
- Combine egg yolks, salt, and 1/4 cup sugar in top of a double boiler; beat well. Gradually add scalded half-and-half to yolk mixture, stirring constantly. Bring water in bottom of double boiler to a boil. Cook mixture over boiling water, stirring constantly, 5 minutes or until slightly thickened. Remove from heat; add softened gelatin. Stir until gelatin dissolves. Stir in rum extract. Chill until mixture reaches consistency of unbeaten egg whites.
- Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.
- Fold egg whites, 1 cup whipped cream, candied fruit, and pecans into chilled gelatin mixture. Spoon filling into pastry shell. Chill 2 hours or until set.
- Garnish with 1/2 cup whipped cream and grated chocolate.
unflavored gelatin, cold water, eggs, salt, sugar, rum, whipping cream, mixed candied fruit, pecans, pastry shell, whipping cream, chocolate
Taken from www.myrecipes.com/recipe/nesselrode-pie (may not work)