Nesselrode Pie

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Servings: 10 Difficulty: Advanced
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A rich, creamy custard pie infused with rum and candied fruits, set in a buttery graham cracker crust.
Nesselrode Pie recipe image
Nesselrode Pie recipe image
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Nesselrode Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 31.5

Description

This Nesselrode Pie is a sophisticated yet comforting dessert that showcases the elegance of French-inspired custards with a homey twist. The filling is a luscious blend of milk, egg yolks, and gelatin, enriched with the warm aroma of rum and the bright zest of lemon peel. It is studded with colorful mixed candied fruits, providing bursts of sweet chewiness in every bite. The entire assembly rests on a sturdy, sweet graham cracker crust made with melted butter, which holds the creamy filling perfectly without becoming soggy. Lightly whipped egg whites are folded in to give the custard a delicate, airy texture. This pie is an excellent choice for holiday gatherings, Sunday brunches, or any occasion where you want to serve something impressive yet approachable. It serves ten beautifully and can be made a day ahead to allow the flavors to meld.

Ingredients

Directions

  1. Preheat oven to 375&# 194;°F (190ðC).
  2. In a pie plate or bowl, mix graham cracker crumbs with melted butter and sugar until well combined and moistened.
  3. Press the crumb mixture firmly into the bottom and sides of a 9-inch pie plate to form an even crust.
  4. Chill the prepared pie crust in the refrigerator while preparing the filling.
  5. In a 2-quart saucepan, combine milk, salt, egg yolks, unflavored gelatin, sugar, rum, and grated lemon peel.
  6. Whisk the mixture constantly over medium-low heat until the gelatin is completely dissolved and the mixture is hot but not boiling.
  7. Remove the saucepan from heat and stir in half of the mixed candied fruits.
  8. Cover the saucepan and refrigerate the mixture until it begins to thicken slightly, about 20-30 minutes.
  9. Meanwhile, in a large clean bowl, beat the egg whites at high speed until soft peaks form.
  10. Fold the beaten egg whites gently into the chilled custard mixture until just combined, being careful not to deflate the whites.
  11. Pour the custard filling into the chilled pie crust.
  12. Refrigerate the pie for at least 4 hours or until firmly set.
  13. To serve, garnish the top of the pie with the remaining mixed candied fruits.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 31.5kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.5g3%
Cholesterol 1.5mg1%
Sodium 1248.8mg53%
Total Carbohydrate 3.8g2%
Dietary Fiber 0.0g0%
Sugars 3.8g
Protein 2.5g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: nesselrode, pie, custard, rum, candied fruit, graham cracker, lemon, dessert, eggs, milk, gelatin, baking, holiday, christmas, brunch, cream, fruit pie, no-bake filling
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