Nesselrode Pie

Name: Nesselrode Pie
Ingredients: 1 tablespoon unflavored gelatin; 1/4 cup cold water; 2 eggs, separated; Pinch of salt; 1/2 cup plus 2 tablespoons sugar, divided; 2 cups half-and-half, scalded; 1 1/2 teaspoons rum extract; 1 cup whipping cream, whipped; 1/4 cup chopped mixed candied fruit; 1/4 cup finely chopped pecans; 1 baked (9-inch) pastry shell; 1/2 cup whipping cream, whipped; Grated chocolate

13 ingredients

5 steps

Ingredients

1 tablespoon unflavored gelatin
1/4 cup cold water
2 eggs, separated
Pinch of salt
1/2 cup plus 2 tablespoons sugar, divided
2 cups half-and-half, scalded
1 1/2 teaspoons rum extract
1 cup whipping cream, whipped
1/4 cup chopped mixed candied fruit
1/4 cup finely chopped pecans
1 baked (9-inch) pastry shell
1/2 cup whipping cream, whipped
Grated chocolate

Directions

1

Soften gelatin in cold water; set aside.
2

Combine egg yolks, salt, and 1/4 cup sugar in top of a double boiler; beat well. Gradually add scalded half-and-half to yolk mixture, stirring constantly. Bring water in bottom of double boiler to a boil. Cook mixture over boiling water, stirring constantly, 5 minutes or until slightly thickened. Remove from heat; add softened gelatin. Stir until gelatin dissolves. Stir in rum extract. Chill until mixture reaches consistency of unbeaten egg whites.
3

Beat egg whites (at room temperature) until foamy. Gradually add remaining 1/4 cup plus 2 tablespoons sugar, beating until stiff peaks form.
4

Fold egg whites, 1 cup whipped cream, candied fruit, and pecans into chilled gelatin mixture. Spoon filling into pastry shell. Chill 2 hours or until set.
5

Garnish with 1/2 cup whipped cream and grated chocolate.