Nesselrode Pie Ii Recipes

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NESSELRODE PIE



Nesselrode Pie image

Looking for an easy holiday pie recipe? This Nesselrode Pie Recipe from WomansDay.com is the best.

Categories     Food     Recipes

Time 4h55m

Yield 12 servings

Number Of Ingredients 13

Crust
10 graham crackers
2 tbsp. unsweetened cocoa powder
6 tbsp. (3/4 stick) unsalted butter, melted
Pie
1 c. plus 1/4 c. whole milk
1 tbsp. dark rum
3 large egg yolks
1/4 c. brown sugar
1 c. unsweetened chestnut purée
1 .25-oz. pkg. powdered gelatin
3/4 c. heavy cream
1/2 oz. bittersweet chocolate, for serving

Steps:

  • Heat oven to 350 degrees F. In a food processor, pulse the graham crackers and cocoa to form fine crumbs. Add the butter and pulse to combine.
  • Press the mixture into the bottom and up the sides of a 9" pie plate. Bake until lightly toasted, 10 to 14 minutes, then transfer to a wire rack to cool.
  • Meanwhile, heat 1 cup milk and the rum in a heavy-bottomed saucepan until small bubbles appear around the edges. In a medium bowl, whisk together the egg yolks and brown sugar until thick and pale, about 2 minutes.
  • Whisking constantly, gradually pour the warm milk over the egg mixture. Return to the saucepan and cook, stirring constantly, over medium-low heat until thick enough to coat the back of a spoon, 12 to 17 minutes. Remove from heat and whisk in the chestnut purée until smooth (if you can't whisk it smooth, transfer to a food processor and purée).
  • Place the remaining 1⁄4 cup milk in a bowl, sprinkle the gelatin over the top and let sit for 5 minutes. Whisk into the warm chestnut mixture to combine, then pass through a strainer, return to the bowl, cover with plastic wrap and refrigerate until cool to the touch, 45 minutes to 1 hour (do not leave longer or the gelatin will set).
  • Using an electric mixer, beat the cream in a large bowl until medium-stiff peaks form. Stir a spoonful of heavy cream into the chestnut mixture to loosen, then fold in the remaining cream. Transfer to the prepared crust and refrigerate until set, at least 2 hours or up to 2 days.
  • If desired, top with chocolate curls or shavings before serving.

EASY NESSELRODE PIE*



Easy Nesselrode Pie* image

Provided by My Food and Family

Categories     Recipes

Time 10m

Number Of Ingredients 5

8 oz pistachio instant pudding mix
8 oz crushed pineapple
8 oz Cool Whip
8 oz cream cheese (optional)
1 graham cracker pie shell

Steps:

  • 1. Mix dry pudding mix with crushed pineapple.
  • 2. Whip in Cool Whip & softened cream cheese (optional).
  • 3. Pour into baked pie shell. Refrigerate until set.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

NESSELRODE PIE



Nesselrode Pie image

Make and share this Nesselrode Pie recipe from Food.com.

Provided by Rainberry Blues

Categories     Pie

Time 2h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 13

1 9 inch baked graham cracker crumb crust
1 envelope unflavored gelatin
1/4 teaspoon salt
1 teaspoon nutmeg
3 tablespoons sugar
4 eggs, separated
1 1/4 cups milk
1 teaspoon grated lemon, rind of
1 tablespoon rum
1/4 cup sugar
1/2 cup mixed candied fruit
1 cup whipping cream, whipped
red and green candied pineapple, for garnish

Steps:

  • Combine gelatin, salt, nutmeg, and 3 tbsp sugar in saucepan.
  • In small bowl, whisk egg yolks together with milk.
  • Add to gelatin mixture in saucepan.
  • Cook and stir over medium-low heat, until mixture is thickened and can coat a spoon.
  • Remove from heat.
  • Stir in lemon peel and rum.
  • Refrigerate for 40 minutes, or until cold but not yet firm.
  • Beat eggs whites on high speed until soft peaks form.
  • Add 1/4 cup sugar, a little at a time.
  • Beat until stiff peaks form and sugar is dissolved.
  • Fold gelatin mixture and mixed candied fruit into egg white mixture.
  • Fill prepared pie crust with mixture.
  • Chill until set, at least 1 hour.
  • Garnish with whipped cream and candied pineapple.

Nutrition Facts : Calories 344.5, Fat 21.5, SaturatedFat 9.9, Cholesterol 151.8, Sodium 289.3, Carbohydrate 31.1, Fiber 0.5, Sugar 21.4, Protein 6.9

NESSELRODE PIE



Nesselrode Pie image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 1h

Yield 8 or more servings

Number Of Ingredients 7

1 baked 10-inch pie pastry (see recipe)
1 1/2 cups milk
1 envelope unflavored gelatin
3 eggs, separated
1/4 cup plus 1/3 cup sugar
1 cup Nesselrode mix (see recipe)
1/2 cup heavy cream

Steps:

  • Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
  • Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
  • Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
  • Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
  • Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.

NESSELRODE PUDDING PIE



Nesselrode Pudding Pie image

Nesselrode pie is one of those recipes that is no longer available in bakeries or restaurants. Count Nesselrode was a 19th-century Russian diplomat who lived and dined quite lavishly. As a result, he had a number of rich dishes dedicated to him by chefs. The most famous is Nesselrode pudding, developed by his head chef Mouy. It consists of cream-enriched custard mixed with chopped chestnuts or chestnut puree, candied fruits, currants, and raisins. This elegant mixture is often frozen, or made into a pie or dessert sauce. Other dishes named after the Count include a game soup and a braised sweetbread dish, but none gained the same fame as the Nesselrode pudding. From Recipe Cottage. Cooking time is chilling time.

Provided by Molly53

Categories     Dessert

Time 55m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon unflavored gelatin (1 envelope)
3 tablespoons dark rum
1 tablespoon cold water
1 1/2 cups heavy whipping cream
1/2 cup milk
1/8 teaspoon salt
1/4 cup sugar, plus
2 tablespoons sugar
2 eggs, separated
2 cups nesselrode fruit sauce, drained (or use Nesselrode Fruit Sauce #107361)
1 9-inch baked pie crusts or 1 9-inch chocolate pie crust
1 ounce grated semisweet chocolate (to garnish)

Steps:

  • In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften.
  • Scald the cream and milk in a saucepan, taking care not to scorch.
  • Remove from heat and set aside to cool slightly.
  • In the top of a double boiler, off the heat, whisk together the salt, 2 T of the sugar, and the egg yolks.
  • In a steady stream, add the milk and cream to the mixture, stirring constantly.
  • Set the top of the double boiler over simmering water and cook, stirring constantly, until the mixture is thick (approximately ten minutes); do not boil.
  • Remove from heat and stir in gelatin mixture.
  • Set aside.
  • In a bowl, beat the egg whites with the remaining 1/4 cup of sugar until stiff peaks form.
  • Fold drained Nesselrode fruit sauce gently into the egg whites, then fold the mixture into the reserved gelatin mixture.
  • Cover and refrigerate approximately 10 to 20 minutes.
  • Turn mixture into a baked pie shell or spoon into 8 parfait glasses.
  • Chill until firm or overnight.
  • Sprinkle generously with chocolate shavings for garnish, if desired.

Nutrition Facts : Calories 369.8, Fat 27.9, SaturatedFat 14.1, Cholesterol 116.2, Sodium 202.9, Carbohydrate 23.2, Fiber 1, Sugar 9.6, Protein 5.6

NESSELRODE PIE I



Nesselrode Pie I image

The one my mom used to make many years ago.

Provided by Carrol

Categories     No-Bake Pies

Yield 8

Number Of Ingredients 7

1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups milk
½ teaspoon rum flavored extract
8 maraschino cherries, chopped
8 ounces heavy cream
1 (9 inch) prepared graham cracker crust
⅛ cup grated semisweet chocolate

Steps:

  • In a saucepan, combine pudding mix with 1 1/2 cup milk. Cook until thick. Add rum flavoring and chopped cherries. Remove from heat. Let cool to room temperature.
  • In a large bowl, whip the cream. Add 1/2 of the cream to the pudding mixture and fold in. Pour pudding mixture into graham cracker crust.
  • Decorate with remaining whipped cream and then grated chocolate.

Nutrition Facts : Calories 335 calories, Carbohydrate 37.3 g, Cholesterol 42.6 mg, Fat 19.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 9.2 g, Sodium 376.7 mg, Sugar 24.1 g

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