Nesselrode Pudding Pie Recipes

NESSELRODE PIE I

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.

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 PUDDING ( CHESTNUT PUDDING)

Steps:

• Dice glacéed and candied fruits into bits and mix into the Marsala.
• Wash the currants and sultanas and soak them in warm water; when it's time to use them drain them well and dry them thoroughly in a clean dish towel or paper towels.
• In a heavy bottomed saucepan, heat the milk slowly until it nears boiling (watch carefully or it will scorch).
• Separate the eggs and discard whites or save them for another recipe.
• Place the yolks in a bowl and add the sugar, beating vigorously until the mixture is light and frothy.
• Whisk hot milk into the egg/sugar mixture in the bowl, then return the contents of the bowl to the saucepan.
• Reduce heat and stir constantly until the custard thickens.
• Strain the custard through a sieve.
• Whisk the chestnut puree, Maraschino liqueur and the custard together well; add the candied fruits, currants and sultanas.
• Whip the cream until it is very stiff, and fold it carefully into the mixture.
• Pour it into a charlotte mold lined with cling wrap.
• Cover tightly with foil and freeze for 24 hours.

NESSELRODE PIE

Steps:

• 1. Prepare pudding according to package directions using 1 3/4 cups milk instead of 2 cups. when thick, remove from heat & add cherries. Cool. Add rum flavoring & fold in whipped cream.
• 2. Pour into baked 8" pie shell. Chill; sprinkle with grated chocolate.

RUTH EPSTEIN'S NESSELRODE PUDDING/PIE

Steps:

• In a small bowl, dissolve the gelatin in the rum and cold water; set aside to soften. In a saucepan, scald the cream and milk. Remove from heat andamp; set aside to cool slightly. In the top of a double boiler, off the heat, whisk together the salt, 2 tablespoon 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, 10 min. Do not oil. Remove from heat and stir in gelatin mixture. Set aside. In a bowl, beat the egg whites w/remaining ¼ cup sugar until stiff peaks form. Fold Nesselrode into the egg whites, then fold the mixture into the reserved gelatin mixture. Cover and refrigerate for 5 min. Turn mixture into pie shell or spoon into 8 parfait glasses. Chill until firm. Garnish w/chocolate shavings.

NESSELRODE MIX

Steps:

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