Nesselrode Pie

Nesselrode Pie


1/2 recipe pastry
3 eggs, separated
1 1/2 cups milk
1/4 teaspoon salt
2/3 cup sugar
3 teaspoons unflavored gelatine
1 tablespoon cold water
2 tablespoons rum flavoring
1/4 cup Maraschino cherries
2 tablespoons sweet chocolate, shaved


Follow directions for one-crust pie; line 9-inch pie pan and bake. Combine slightly beaten egg yolks, milk, salt, and 1/3 cup sugar in the top of a double boiler. Cook over hot, not boiling, water until mixture thickens, stirring constantly; remove from hot water. Soften gelatine in cold water, add to mixture; stir until dissolved. Chill until mixture begins to thicken. Beat egg whites stiff but not dry; gradually beat in remaining sugar. Fold into gelatin mixture with rum flavoring and cherries. Pile into the baked pastry shell, sprinkle with chocolate, chill until firm.

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