Nesselrode Pie I Recipes

Steps:

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

Steps:

• In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
• Scald the cream and milk in a saucepan, taking care not to scorch.
• Remove from heat and set aside to cool slightly.
• In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
• In a steady stream, add the milk and cream to the mixture, stirring constantly.
• Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
• Remove from heat and stir in gelatin mixture.
• Set aside.
• In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
• Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
• Cover and refrigerate approximately 10 to 20 minutes.
• Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
• Chill until firm or overnight.
• Sprinkle generously with chocolate shavings for garnish, if desired.

Steps:

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

Steps:

• Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.

Steps:

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

Steps:

• 1. Mix dry pudding mix with crushed pineapple.
• 2. Whip in Cool Whip & softened cream cheese (optional).
• 3. Pour into baked pie shell. Refrigerate until set.