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Nesselrode Pie - New York Nesselrode Pie
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Creamy Fruit and Nut Pie

Great Pies & Tarts - Carole Walter


  • 1 9 inch Flaky Pie Pastry prebaked
  • Filling
  • 10 ounce jar Raffetto "Nesselro" fruit topping
  • 3 tbsp (45 ml) dark rum
  • 1 tbsp (15 ml) water
  • 1 envelope unflavored gelatine (2.25 tsp)
  • 1-1/2 cups (350 ml) heavy cream well chilled
  • 1/2 cup (125 ml) milk
  • 2 large eggs separated
  • 6 tbsp (90 ml) sugar
  • pinch of salt
  • 1 ounce of semisweet chocolate shaved
  • Drain the syrup from the fruit topping and save for another use.
  • Mix water, rum, and gelatine in small glass bowl to soften.
  • Heat the bowl gently if necessary to completely dissolve the gelatine.
  • Scald the cream and milk together in small saucepan.
  • Beat/whisk egg yolks in small bowl and gradually add 2 Tbs (30 ml) of sugar till thick.
  • Stir in the scalded cream.
  • Place on double boiler until thickened like heavy cream 8-10 min.
  • Remove from heat add gelatine mix and stir.
  • Transfer to bowl and place over ice water bath to rapid cool.
  • Beat egg whites to a soft merengue with remaining sugar.
  • 1/4 Fold of merengue into custard to lighten.
  • Add well drained fruit.
  • Fold in remaining merengue.
  • Chill the Nesselrode mousse for several min before assembling.
  • Pile the filling into the crust and swirl with back of spoon.
  • Chill 4 hours.
  • Top with chocolate shavings.
Raffeto "Nesselro" fruit filling is distributed by Romanoff International Inc. of Charlotte North Carolina. Also available in Italian markets and specialty stores.

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