New this month
Get the Allrecipes magazine

Nesselrode Pie II

 made it  |  0 reviews   |   photos
shirleyo

"A custard pie with candied fruit--this is an old favorite."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 341 cals
Original recipe yields 8 servings (1 9-inch pie)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. In a 1 quart saucepan, stir gelatin with salt and 3 tablespoons sugar until well mixed. In a separate bowl, beat egg yolks with milk until thoroughly combined. Stir egg yolk mixture into gelatin mixture.
  2. Cook mixture over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in rum and grated lemon rind. Refrigerate until cold but not firm, about 40 minutes.
  3. In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, continuing to beat until whites form stiff peaks.
  4. Remove gelatin mixture from refrigerator and gently fold into beaten whites along with the mixed diced candied fruit. Spread mixture into graham cracker crust. Refrigerate 1 hour or until set. Prepare whipped topping mix as directed on the package. Before serving, cover pie with whipped topping and sprinkle with candied pineapple.

Nutrition Facts


Per Serving: 341 calories; 10.4 g fat; 54.6 g carbohydrates; 6.5 g protein; 105 mg cholesterol; 297 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0