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Catholic Recipe: Holiday Nesselrode Pie

    INGREDIENTS

  • 2 envelopes unflavored gelatine
  • 1/2 cup cold water
  • 4 eggs, separated
  • 2 Tablespoons lemon juice
  • 1/2 cup sautérne
  • 1/4 teaspoon salt
  • 3/4 cup sugar, divided
  • 1 cup drained, chopped canned peaches
  • 1 can (9 ounces) crushed pineapple
  • 1/4 cup diced maraschino cherries
  • 1 9-inch crumb crust
  • Details

  • Yield: 1 9-inch pie
  • Prep Time: 4 hours
  • Difficulty: N/A
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

This is a no-bake pie, with a fruit gelatin filling.

DIRECTIONS

Soften gelatine in cold water. Beat egg yolks until thick and light; add lemon juice, sautérne, salt, and 1/2 cup of the sugar. Cook, stirring, over hot water until thickened; add softened gelatine; stir until dissolved. Remove from hot water. Chill until mixture begins to thicken. Beat egg whites until stiff but not dry; gradually beat in remaining 1/4 cup sugar; fold into gelatine mixture. Fold in well-drained fruits. Spoon lightly into crumb crust, mounding higher in center than at rim. Chill until firm. If desired, make a frill of whipped cream around edge.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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