NESSELRODE PIE
Steps:
- Heat oven to 350 degrees F. In a food processor, pulse the graham crackers and cocoa to form fine crumbs. Add the butter and pulse to combine.
- Press the mixture into the bottom and up the sides of a 9" pie plate. Bake until lightly toasted, 10 to 14 minutes, then transfer to a wire rack to cool.
- Meanwhile, heat 1 cup milk and the rum in a heavy-bottomed saucepan until small bubbles appear around the edges. In a medium bowl, whisk together the egg yolks and brown sugar until thick and pale, about 2 minutes.
- Whisking constantly, gradually pour the warm milk over the egg mixture. Return to the saucepan and cook, stirring constantly, over medium-low heat until thick enough to coat the back of a spoon, 12 to 17 minutes. Remove from heat and whisk in the chestnut purée until smooth (if you can't whisk it smooth, transfer to a food processor and purée).
- Place the remaining 1⁄4 cup milk in a bowl, sprinkle the gelatin over the top and let sit for 5 minutes. Whisk into the warm chestnut mixture to combine, then pass through a strainer, return to the bowl, cover with plastic wrap and refrigerate until cool to the touch, 45 minutes to 1 hour (do not leave longer or the gelatin will set).
- Using an electric mixer, beat the cream in a large bowl until medium-stiff peaks form. Stir a spoonful of heavy cream into the chestnut mixture to loosen, then fold in the remaining cream. Transfer to the prepared crust and refrigerate until set, at least 2 hours or up to 2 days.
- If desired, top with chocolate curls or shavings before serving.
NESSELRODE PIE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h
Yield 8 or more servings
Number Of Ingredients 7
Steps:
- Heat the milk in a saucepan and when it is warm, add the gelatin. Stir to dissolve. Bring just to the simmer and remove from the heat.
- Put the egg yolks in a mixing bowl and add one-quarter cup of sugar. Beat until golden yellow and slightly thickened. Add the hot milk mixture, stirring vigorously.
- Pour this liquid into a saucepan and cook, stirring with a wooden spoon, until the custard coats the spoon with a film. The correct temperature on a thermometer is 180 degrees. Immediately pour the mixture into a cold mixing bowl so that it does not cook further. Add the Nesselrode mix and stir. Let cool.
- Beat the egg whites until foamy. Continue beating while gradually adding the remaining one-third cup of sugar. Beat until stiff and fold this into the custard mixture.
- Beat the cream until stiff and fold it into the custard. Pour the mixture into the pie shell. Cover and refrigerate several hours or overnight until set.
NESSELRODE PIE
Make and share this Nesselrode Pie recipe from Food.com.
Provided by Rainberry Blues
Categories Pie
Time 2h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine gelatin, salt, nutmeg, and 3 tbsp sugar in saucepan.
- In small bowl, whisk egg yolks together with milk.
- Add to gelatin mixture in saucepan.
- Cook and stir over medium-low heat, until mixture is thickened and can coat a spoon.
- Remove from heat.
- Stir in lemon peel and rum.
- Refrigerate for 40 minutes, or until cold but not yet firm.
- Beat eggs whites on high speed until soft peaks form.
- Add 1/4 cup sugar, a little at a time.
- Beat until stiff peaks form and sugar is dissolved.
- Fold gelatin mixture and mixed candied fruit into egg white mixture.
- Fill prepared pie crust with mixture.
- Chill until set, at least 1 hour.
- Garnish with whipped cream and candied pineapple.
Nutrition Facts : Calories 344.5, Fat 21.5, SaturatedFat 9.9, Cholesterol 151.8, Sodium 289.3, Carbohydrate 31.1, Fiber 0.5, Sugar 21.4, Protein 6.9
EASY NESSELRODE PIE*
Steps:
- 1. Mix dry pudding mix with crushed pineapple.
- 2. Whip in Cool Whip & softened cream cheese (optional).
- 3. Pour into baked pie shell. Refrigerate until set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
A RICHNESS TO RIVAL TIRAMISU NESSELRODE PIE
Provided by The New York Times
Categories project, dessert
Time 35m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Prepare the nut crust and set aside.
- Macerate orange and ginger in 3 tablespoons orange liqueur and soak the raisins and currants in hot water to cover while preparing pie.
- Beat eggs at medium speed for seven minutes, then beat in 1/4 cup sugar until very thick. Beat in remaining sugar.
- Sprinkle gelatin over cold water and dissolve over hot water. Watch carefully. Cool.
- Carefully stir gelatin mixture into egg mixture and refrigerate while beating cream.
- Process chestnut puree with 1/2 cup cream. Fold into egg mixture with macerated fruit and drained raisins and currants.
- Beat 1 1/2 cups cream until soft peaks form. Fold into egg mixture.
- Spoon into prepared pie shell and chill for several hours.
- When ready to serve, beat remaining 1 cup cream to form soft peaks. Fold in remaining 1 tablespoon of liqueur, if desired, and use to decorate top of pie. Sprinkle shaved chocolate over whipped cream.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 10 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 17 grams, Sodium 71 milligrams, Sugar 29 grams, TransFat 0 grams
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NESSELRODE PIE | SAVEUR
From saveur.com
Servings 2Published Dec 29, 2020Total Time 6 hrs 25 mins
- Make the chestnut puree: In a small food processor, pulse to combine the chestnuts and 2 tablespoons sugar. With the machine running, add 1 tablespoon of rum and process for about 2 minutes, or until the puree is no longer grainy, stopping every 30 seconds to scrape down the sides.
- Make the filling: Place a medium metal bowl in the freezer. In a medium pot, whisk together ½ cup sugar, the gelatin, and the salt. Whisk in the egg yolks, followed by the chestnut puree, then gradually whisk in the cream, followed by the milk.
- Once the custard is cold, make the meringue: In a small pot, combine the remaining ⅔ cup sugar with 3 tablespoons of water. Cook over medium heat, stirring with a silicone spatula until the sugar has dissolved and the syrup begins to bubble, about 5 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form. With the mixer running, pour the hot sugar syrup in a thin stream into the foamy egg whites.
- Assemble the pies: Pile a heaping cup of filling into each of the pie shells, using a spatula to spread it around the bottoms. Gently fold about two-thirds of the macerated cherries into the remaining filling and divide it between the two pie shells, making sure to scrape the entire contents from the sides of the bowl into the pies, spreading the filling to the edges of the crusts, and mounding it slightly in the centers.
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