Nesselrode Pie

• 1 baked 10-inch pie pastry (see recipe)
• 1 1/2 cups milk
• 1 envelope unflavored gelatin
• 3 eggs, separated
• 1/4 cup plus 1/3 cup sugar
• 1 cup Nesselrode mix (see recipe)
• 1/2 cup heavy cream

1. Heat the milk in a saucepan and when it is warm, add the gelatin.
2. Stir to dissolve.
3. Bring just to the simmer and remove from the heat.
4. Put the egg yolks in a mixing bowl and add one-quarter cup of sugar.
5. Beat until golden yellow and slightly thickened.
6. Add the hot milk mixture, stirring vigorously.
7. Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film.
8. The correct temperature on a thermometer is 180 degrees.
9. Immediately pour the mixture into a cold mixing bowl so that it does not cook further.
10. Add the Nesselrode mix and stir.
11. Let cool.
12. Beat the egg whites until foamy.
13. Continue beating while gradually adding the remaining one-third cup of sugar.
14. Beat until stiff and fold this into the custard mixture.
15. Beat the cream until stiff and fold it into the custard.
16. Pour the mixture into the pie shell.
17. Cover and refrigerate several hours or overnight until set.

pastry, milk, unflavored gelatin, eggs, sugar, nesselrode mix, heavy cream

Taken from cooking.nytimes.com/recipes/6223 (may not work)