Nesselrode Pie II

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shirleyo 8

"A custard pie with candied fruit--this is an old favorite."
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2 h 10 m servings 341 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 105 mg
  • 35%
  • Sodium:
  • 297 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. In a 1 quart saucepan, stir gelatin with salt and 3 tablespoons sugar until well mixed. In a separate bowl, beat egg yolks with milk until thoroughly combined. Stir egg yolk mixture into gelatin mixture.
  2. Cook mixture over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat and stir in rum and grated lemon rind. Refrigerate until cold but not firm, about 40 minutes.
  3. In a large glass or metal bowl, beat egg whites until soft peaks form. Gradually sprinkle in 1/4 cup sugar, continuing to beat until whites form stiff peaks.
  4. Remove gelatin mixture from refrigerator and gently fold into beaten whites along with the mixed diced candied fruit. Spread mixture into graham cracker crust. Refrigerate 1 hour or until set. Prepare whipped topping mix as directed on the package. Before serving, cover pie with whipped topping and sprinkle with candied pineapple.



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