Nesselrode Pie I Recipes

NESSELRODE PIE

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.

NESSELRODE PIE

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 PIE

Steps:

• Make the chestnut puree: In a small food processor, pulse to combine the chestnuts and 2 tablespoons sugar. With the machine running, add 1 tablespoon of rum and process for about 2 minutes, or until the puree is no longer grainy, stopping every 30 seconds to scrape down the sides. Alternatively, use a mortar and pestle to grind the chestnuts and sugar together, then add the rum and grind into a smooth puree.
• Make the filling: Place a medium metal bowl in the freezer. In a medium pot, whisk together ½ cup sugar, the gelatin, and the salt. Whisk in the egg yolks, followed by the chestnut puree, then gradually whisk in the cream, followed by the milk. Cook over medium heat, stirring constantly and scraping the bottom of the pan with a silicone spatula, until the mixture thickens just enough to coat the spatula and reaches 180°F on a candy thermometer, 10-15 minutes. Remove from the heat and immediately pour the mixture into the chilled bowl. Stir in the remaining 3 tablespoons of rum and refrigerate, stirring every 10 minutes, until the custard is chilled and thickened, about 1 hour.
• Once the custard is cold, make the meringue: In a small pot, combine the remaining ⅔ cup sugar with 3 tablespoons of water. Cook over medium heat, stirring with a silicone spatula until the sugar has dissolved and the syrup begins to bubble, about 5 minutes. Turn off the heat.
• Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream into the foamy egg whites. Add the vanilla and continue beating until the meringue holds medium-stiff peaks but is still silky, not foamy, 3-5 minutes. Transfer about ¾ of the meringue from the mixer into a clean bowl and set aside, leaving the remainder on the whisk attachment or in the mixer bowl. Pour the chestnut custard into the mixer bowl and beat with the residual meringue until very smooth and lightened. Remove the bowl from the mixer, then fold in the reserved meringue just until combined.
• Assemble the pies: Pile a heaping cup of filling into each of the pie shells, using a spatula to spread it around the bottoms. Gently fold about two-thirds of the macerated cherries into the remaining filling and divide it between the two pie shells, making sure to scrape the entire contents from the sides of the bowl into the pies, spreading the filling to the edges of the crusts, and mounding it slightly in the centers. Refrigerate the pies until set, about 4 hours.
• Meanwhile, in a medium bowl, whisk together the remaining heavy cream with the confectioner's sugar, the remaining vanilla extract, and the salt. Beat until the cream is voluminous and holds its shape but is still very smooth. If topping the pies with chocolate shavings, sprinkle the surfaces of the pies with them, then dollop each pie with whipped cream and the remaining cherries. If topping with ganache, transfer the warm ganache to a pastry bag fitted with a narrow tip and pipe it over the pies in a crisscross pattern. Transfer the whipped cream to another pastry bag fitted with a round tip and pipe the whipped cream around the edge of each pie. Top with the remaining cherries. To serve, slice with a hot, wet knife to avoid dragging the chiffon. Nesselrode pie is best enjoyed right away, but it will keep for up to 2 days, covered, in the fridge.

NESSELRODE MIX

Steps:

• Combine all the ingredients in a mixing bowl. Let stand an hour or longer before using.

NESSELRODE PUDDING PIE

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.

NESSELRODE PIE

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.