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Nesselrode Pie
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Meta Givens Modern Encyclopedia of Cooking 1959

Serves/Makes:1 9-inch pie

  • 1 9 inch pastry shell
  • Filling:
  • 1/4 cup (60 ml) all-purpose flour
  • 1/2 tsp (2 ml) salt
  • 1/2 cup (125 ml) sugar
  • 1-1/2 cups (350 ml) milk
  • 1 cup (225 ml) whipping cream, chilled
  • 1/4 cup (60 ml) pineapple juice
  • 5 egg yolks
  • 1/4 cup (60 ml) moist raisins, chopped
  • 1/4 cup (60 ml) blanched, toasted almonds, chopped
  • 1 tbsp (15 ml) butter
  • 2 tbsp (30 ml) chopped maraschino cherries
  • 1 tsp (5 ml) rum flavoring
  • Topping:
  • 1-1/2 tbsp (20 ml) powdered sugar, packed
  • sweet chocolate bar, chilled and shaved
  • Bake pastry shell and cool.
  • Blend first three ingredients in top of double boiler.
  • Gradually add milk, stirring well to keep smooth.
  • Add 1/4 cup (60 ml) of the cream and the pineapple juice.
  • Cook and stir over boiling water until smooth and thickened, about 10 minutes.
  • Now stir some of the hot mixture into the beaten egg yolks.
  • Then return to double boiler and stir thoroughly.
  • Add raisins, almonds and butter, cover and cook 5 minutes more with frequent stirring.
  • Remove from heat.
  • Stir in cherries and flavorings.
  • Pour into cooled pie shell, spreading level.
  • Cool to room temperature.
  • Whip remaing 3/4 cup (175 ml) chilled cream until just thickened,
  • then beat in xxx sugar until stiff.
  • Spread over pie, scatter chocolate shavings over cream.
  • Chill in the refrigerator at least 1 hour before serving.
Book says " Rich and a little costly, but befitting your most outstanding meal."

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