Nesselrode Pie Ii

13 ingredients
4 steps

Ingredients

  • 1 (9 inch) prepared graham cracker crust
  • 1 (.25 ounce) package unflavored gelatin
  • 1/4 teaspoon salt
  • 3 tablespoons white sugar
  • 4 egg yolks, beaten
  • 1 1/4 cups milk
  • 1 tablespoon rum
  • 1 teaspoon lemon zest
  • 4 egg whites
  • 1/4 cup white sugar
  • 4 ounces mixed candied fruit, diced
  • 1 (1.3 ounce) envelope whipped topping mix
  • 1/2 cup red and green candied pineapple chunks, slivered

Directions

  1. 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. 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. 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. 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.

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