Nesselrode Pudding Pie
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 tablespoon unflavored gelatin (1 envelope)
- 3 tablespoons dark rum
- 1 tablespoon cold water
- 1 1⁄2 cups heavy whipping cream
- 1⁄2 cup milk
- 1⁄8 teaspoon salt
- 1⁄4 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)
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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RECIPE SUBMITTED BY
Molly53
United States