Nesselrode Pie

• 1 9 inch pastry shell
• 1/4 cup (60 ml) all-purpose flour
• 1/2 tsp (2 ml) salt
• 1/2 cup (125 ml) sugar
• 1-1/2 cups (350 ml) milk
• 1 cup (225 ml) whipping cream, chilled
• 1/4 cup (60 ml) pineapple juice
• 5 egg yolks
• 1/4 cup (60 ml) moist raisins, chopped
• 1/4 cup (60 ml) blanched, toasted almonds, chopped
• 1 tbsp (15 ml) butter
• 2 tbsp (30 ml) chopped maraschino cherries
• 1 tsp (5 ml) rum flavoring
• 1-1/2 tbsp (20 ml) powdered sugar, packed
• sweet chocolate bar, chilled and shaved

1. Bake pastry shell and cool.
2. Blend first three ingredients in top of double boiler.
3. Gradually add milk, stirring well to keep smooth.
4. Add 1/4 cup (60 ml) of the cream and the pineapple juice.
5. Cook and stir over boiling water until smooth and thickened, about 10 minutes.
6. Now stir some of the hot mixture into the beaten egg yolks.
7. Then return to double boiler and stir thoroughly.
8. Add raisins, almonds and butter, cover and cook 5 minutes more with frequent stirring.
9. Remove from heat.
10. Stir in cherries and flavorings.
11. Pour into cooled pie shell, spreading level.
12. Cool to room temperature.
13. Whip remaing 3/4 cup (175 ml) chilled cream until just thickened,
14. then beat in xxx sugar until stiff.
15. Spread over pie, scatter chocolate shavings over cream.
16. Chill in the refrigerator at least 1 hour before serving.

pastry shell, flour, salt, sugar, milk, whipping cream, pineapple juice, egg yolks, raisins, blanched, butter, maraschino cherries, rum flavoring, powdered sugar, sweet chocolate

Taken from online-cookbook.com/goto/cook/rpage/000616 (may not work)