URGENT! Make a gift that will be doubled. We have $9,931 left to match by December 1st.
Click here to advertise on CatholicCulture.org

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
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

Art and theology, beauty and truth, work together in the New Evangelization November 21
Anatomy of Conversion November 21
Anatomy of Conversion November 21
It is a failure of mercy to deny sin November 20
Yesterday's news, tomorrow November 20

Top Catholic News

Most Important Stories of the Last 30 Days