Nesselrode Pie II Recipe

Ingredients
<br>- 1 (9 inch) prepared graham cracker crust
<br>- 1 (.25 ounce) package unflavored gelatin
<br>- ¼ teaspoon salt
<br>- 3 tablespoons white sugar
<br>- 4  egg yolks, beaten
<br>- 1 ¼ cups milk
<br>- 1 tablespoon rum
<br>- 1 teaspoon lemon zest
<br>- 4  egg whites
<br>- ¼ cup white sugar
<br>- 4 ounces mixed candied fruit, diced
<br>- 1 (1.3 ounce) envelope whipped topping mix
<br>- ½ cup red and green candied pineapple chunks, slivered
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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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Ingredients
- 1 (9 inch) prepared graham cracker crust
- 1 (.25 ounce) package unflavored gelatin
- ¼ teaspoon salt
- 3 tablespoons white sugar
- 4 egg yolks, beaten
- 1 ¼ cups milk
- 1 tablespoon rum
- 1 teaspoon lemon zest
- 4 egg whites
- ¼ cup white sugar
- 4 ounces mixed candied fruit, diced
- 1 (1.3 ounce) envelope whipped topping mix
- ½ cup red and green candied pineapple chunks, slivered

Directions
step 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.
step 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.
step 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.
step 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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