Catholic Recipe: Holiday Nesselrode Pie
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
