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Nesselrode Pie (D)
Source: Patricia Mack, The Record, (Bergen County, NJ)
Serves: 8

1-1/4 cup milk
1/4 teaspoon salt
4 eggs, separated
1/4 cup sugar plus 1 tablespoon (divided use)
4 teaspoons gelatin, unflavored
2 tablespoons rum
1 teaspoon lemon peel, grated
6 ounces candied fruit, mixed
1 baked deep-9" pie shell

In a 2-quart saucepan, with wire whisk or fork, beat milk, salt, egg yolks, and 1 tablespoon of the sugar, until blended. Sprinkle gelatin evenly over egg yolk mixture and let stand 1 minute to soften gelatin slightly.

Cook over medium-low heat, stirring frequently, until gelatin completely dissolves and mixture thickens slightly and coats the back of a spoon, (do not boil or the mixture will curdle). Remove saucepan from heat, add rum and lemon peel. Cover and refrigerate until custard mounds slightly when dropped from a spoon, about 40 minutes.

In a large bowl, with mixer at high speed, beat egg whites until soft peaks form; gradually sprinkle in 1/4 cup sugar, beating until sugar completely dissolves and whites stand in stiff peaks.

Gently fold gelatin mixture into beaten whites with candied fruit. Spoon filling into pie crust. Refrigerate pie until filling is set, about 2 hours.

Posted by Risa Silverglate

Nutritional Info Per Serving: N/A