Nesselrode Pudding Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon unflavored gelatin (1 envelope)
  • 3
    tablespoons dark rum
  • 1
    tablespoon cold water
  • 12
    cup milk
  • 18
    teaspoon salt
  • 14
    cup sugar, plus
  • 2
    tablespoons sugar
  • 2
    eggs, separated
  • 2
    cups nesselrode fruit sauce, drained (or use Nesselrode Fruit Sauce #107361)
  • 1
    9-inch baked pie crusts or 1 9-inch chocolate pie crust
  • 1
    ounce grated semisweet chocolate (to garnish)
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DIRECTIONS

  • 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.
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