A Richness To Rival Tiramisu Nesselrode Pie

• 1 11-inch nut crust (see recipe)
• 1/4 cup finely chopped glaceed oranges (see note)
• 13 to 1/2 cup finely chopped crystallized ginger
• 4 tablespoons orange-flavored liqueur
• 13 cup raisins
• 13 cup currants
• 5 eggs, room temperature
• 1/2 cup sugar
• 1 1/2 tablespoons unflavored gelatin
• 1/4 cup cold water
• 3 cups heavy cream
• 1 cup chestnut puree
• Shaved chocolate

1. Prepare the nut crust and set aside.
2. Macerate orange and ginger in 3 tablespoons orange liqueur and soak the raisins and currants in hot water to cover while preparing pie.
3. Beat eggs at medium speed for seven minutes, then beat in 1/4 cup sugar until very thick.
4. Beat in remaining sugar.
5. Sprinkle gelatin over cold water and dissolve over hot water.
6. Watch carefully.
7. Cool.
8. Carefully stir gelatin mixture into egg mixture and refrigerate while beating cream.
9. Process chestnut puree with 1/2 cup cream.
10. Fold into egg mixture with macerated fruit and drained raisins and currants.
11. Beat 1 1/2 cups cream until soft peaks form.
12. Fold into egg mixture.
13. Spoon into prepared pie shell and chill for several hours.
14. When ready to serve, beat remaining 1 cup cream to form soft peaks.
15. Fold in remaining 1 tablespoon of liqueur, if desired, and use to decorate top of pie.
16. Sprinkle shaved chocolate over whipped cream.

nut crust, glaceed oranges, ginger, orangeflavored liqueur, raisins, currants, eggs, sugar, unflavored gelatin, cold water, heavy cream, chestnut puree, chocolate

Taken from cooking.nytimes.com/recipes/1358 (may not work)