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Nesselrode Pie
1 9-inch baked graham cracker crumb crust
1 envelope unflavored gelatin
1/4 teaspoon salt
sugar
4 eggs, separated
1 1/4 cups milk
1 tablespoon rum
1 teaspoon grated lemon peel
1 4-ounce jar diced mixed candied fruit (about 1/2 cup)
1 cup heavy or whipping cream, whipped
red and green candied pineapple, cut in slivers, for garnish
1. Prepare crust (or buy one). In 2-quart saucepan, mix well gelatin,
salt and 3 tablespoons sugar. In small bowl with wire whisk, beat
egg yolks with milk until mixed; stir into gelatin mixture.
2. Cook mixture over medium-low heat, stirring, until thickened
and it coats the spoon. Remove from heat; stir in rum and lemon
peel. Refrigerate until cold but not firm, about 40 minutes.
3. In large bowl with mixer at high speed, beat egg whites into
soft peaks; gradually sprinkle in 1/4 cup sugar, beating until
sugar is dissolved and stand in stiff peaks. Gently fold gelatin
mixture into whites with mixed candied fruit. Spoon into piecrust;
refrigerate about 1 hour or until set.
4. TO SERVE: Top with whipped cream. Garnish with canied pineapple.
Let me know if you make it and how it turns out.
Roberta
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